Go Back Email Link
+ servings
Walnut Meringue Cookies - repurpose leftover egg whites

Walnut Meringue Cookies

Quick and easy walnut meringue recipe to use up leftover egg whites. Gluten and lactose free!
5 from 121 votes
Prep Time 10 mins
Baking Time 20 mins
Total Time 30 mins
Course Cookies
Cuisine German
Servings 20 Cookies
Calories 80 kcal



  • Pre-heat the oven to 302 °F // 150 °C top/bottom heat and cover the baking tray with baking paper. 
  • Beat the egg whites with the mixer until stiff. Gradually add the grated walnuts and the powdered sugar. 
  • Pour the thick mixture into a piping bag and pipe tiny heaps onto the baking tray lined with baking paper. Make sure to leave enough space between the heaps so that they do not merge during baking. 
  • Bake the cookies for 20-25 minutes until light brown.
  • Take the cookies out of the oven and let them cool down.
  • Store them in a well-sealed cookie jar in a cool place.

Please note that all my recipes are developed and tested in metric grams. I recommend using digital scales for more accurate results. I provided a conversion to US customary in the recipe, but please note that I haven't tested it using this method.

Never miss a recipe!Sign up and let me spoil you weekly with a delicious homemade recipe!
Keyword baiser, Christmas Cookies, cookies, egg white recipe, gluten-free, lactose-free, leftover egg white, meringue, walnut
Like this recipe?Mention @combinegoodflavors or tag #combinegoodflavors!
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Serving: 1Cookies | Calories: 80kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 38mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg