Great way to use leftover egg whites - make crunchy egg white walnut cookies.Makes about 60 cookies.1 serving 2 cookies
Prep Time5 minutesmins
Cook Time30 minutesmins
Drying Tine15 minutesmins
Course: Cookies, Dessert
Cuisine: Czech, French, Slovak
Keyword: baked meringue, egg whites, meringue cookies, walnut cookies
Servings: 35servings
Author: Hani B.
Ingredients
Crunchy Egg White Cookies
5large egg whites, at room temperature (150grams)
1/2tsp cream of tartar or use 1 tsp vinegar or lemon juice
1½cuppowdered sugar (187 grams)
1 ¼cupall-purpose flour (180 grams)
1cup shelled walnuts (100 grams)
1 ½tspVanilla Extract
pinch of salt
Instructions
CRUNCHY EGG WHITE WALNUT COOKIES
Preheat Oven and Prepare Baking Pan
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 Nuts
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.
Meringue
In a clean bowl, beat room temperature egg whites with cream of tartar (1/2 tsp, or use one teaspoon of lemon juice or vinegar) till soft peaks are formed. Then gradually beat in powdered sugar. Beat until stiff and glossy peaks are formed, beat in Vanilla Extract (1½ teaspoon).
Meringue Walnut Batter
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.
Bake
Spoon thick batter into a prepared baking pan. Bake at 350F(180C) for about 30 minutes, or until the edges are golden and the wooden skewer inserted in the cake comes clean.
Unmold the baked cake onto a foil, wrap it in the foil, and let it cool. Covering in the foil helps soften walnuts and will make the slicing easier.
Slice and Bake
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.
Notes
CAN I USE PECANS? - yes, absolutely. You can use pecans, almonds, hazelnuts, walnuts, and even peanuts I haven't tried pistachios, but it would be lovely too.
HOW LONG DO THESE COOKIES LAST? - A month or so, in an airtight container.
CAN I USE OTHER FLAVORINGS? - Of, course, try almond or lemon extracts, or rum.
HOW ABOUT SPICES? - you can add cinnamon or cardamom. Orange zest is nice, too.
HAVE YOU TRIED ADDING DRIED FRUIT OR CHOCOLATE? - I tried dried cranberries and white chocolate. It turned delicious. White chocolate caramelizes and it tastes amazing. Use 1/2 cup dried fruit and 1/4 chop chopped chocolate)