Great way to use leftover egg whites - make crunchy egg white walnut cookies.
Makes about 60 cookies.
1 serving 2 cookies
Preheat oven to 350F (180C). Butter and flour ribbed loaf baking pan, set aside.
TIP : Don't have a ribbed pan, use a bread loaf pan instead.
Toast walnuts in a skillet on a medium high heat until fragrant, about 5-10 minutes. Pour nuts into a dry pan and allow them to heat up, stirring frequently to prevent nuts from burning. Toast until fragrant, then remove skillet from the heat and allow nuts to cool to room temperature. Then pour nuts onto a cutting board and chop them up roughly to break the big pieces.
In a clean bowl beat room temperature egg whites with a cream of tartar (1/2 tsp, or use 1 teaspoon lemon juice or vinegar) till soft peaks are formed. Then gradually beat in powdered sugar. Beat until stiff and glossy peaks are formed.
Thru a sieve, into a bowl sift all purpose flour (1cup and 1/4 cup flour, 180 grams) and a pinch of salt.
Gradually sift flour mixture into the stiff and glossy meringue and carefully fold it in.
Lastly, fold in toasted and roughly chopped walnuts.
Spoon thick batter into a prepare baking pan. Bake at 350F(180C) for about 30 minutes, or until edges are golden and wooden skewer inserted in the cake comes out clean.
Unmold baked log onto a foil and wrap it well in a foil and the let cool for 4 hours or overnight.
TIP : This step helps to soften walnuts and will make the slicing easier.
Unwrap cooled cake onto a cutting board and slice the whole log with a serrated knife into thin slices. Arrange slices on a baking sheet lined with parchment or silicone baking mat. Bake cookie slices second time at 300F( C) for 10-15 minutes, until dry. Cookies should be snappy, they will be chewy if now properly dried. Watch the cookie so they don't burn. Remove from the oven and allow to cool completely before storing.
Store baked cookies in an airtight container.
Recipe by Hanielas.com