Walnut Meringue Cookies

Nora

Quick and easy walnut meringue recipe to use up leftover egg whites. Gluten and lactose free!

5 from 121 votes

Prep Time 10

Baking Time 20

Total Time 30

Course Cookies

Cuisine German

Servings 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 2 Egg Whites with the mixer until stiff. Gradually add 1 ½ cup Ground Walnuts and 1 cup Powdered Sugar.
2 Egg Whites, 1 ½ cup Ground Walnuts, 1 cup 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.

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Keyword baiser, Christmas Cookies, cookies, egg white recipe, gluten-free, lactose-free, leftover egg white, meringue, walnut