It often happens in Christmas baking that you have egg whites leftover from another recipe. So what to do with Leftover Egg Whites? To avoid having to toss them away here's a wonderfully tasty and very quick and easy-to-make cookie recipe that will turn your leftover egg whites into delicious little cookies.
The fantastic thing about this recipe is that it only requires three ingredients. In addition, these cookies are free from flour and dairy, which makes these little delicacies a wonderful lactose- and gluten-free treat.
- Ingredients for Walnut Meringue Cookies
- What tools do I need to create walnut meringue cookies?
- Baking Instructions for Leftover Egg White Walnut Meringue Cookies
- Variations for These Cookies
- Frequently asked Questions (FAQ)
- How Long Do Meringue Cookies Last?
- Are meringues supposed to be chewy and crunchy?
- Can you freeze meringue cookies
- Can you make meringue cookies without cream of tartar?
- What does cream of tartar do in cookies?
- How long do egg white last in the fridge
- How to freeze egg whites?
- What to Make with Leftover Egg Yolks?
- Walnut Meringue Cookies
Ingredients for Walnut Meringue Cookies
With two egg whites leftover from another recipe, you can find the ingredients for a small batch of cookies here (about 20 of them). Double the number of egg whites, ground nuts, and sugar if you feel like making more cookies or making a variation with a different type of nuts.
- 2 Egg Whites
- 5.29 oz (150 g) Ground Walnuts
- 5.29 oz (150 g) Powdered Sugar
- Baking Sheet
- Parchment Paper
- Mixer or Food Processor
- Piping Bag (Pastry Bag)
- Mixing Bowl
- Cookie Jar
Baking Instructions for Leftover Egg White Walnut Meringue Cookies
Since these cookies are really quick to prepare, I recommend you do all the necessary prep work first. This prep will save you time, as pre-heating the oven usually takes longer than preparing the cookies.
Preheat the oven to 302 °F // 150 °C top/bottom heat and cover the baking tray with baking paper.
Start beating the egg whites with the mixer until stiff. Gradually add the grated walnuts and powdered sugar.
Once the ingredients are well combined, you can pour the thick mixture into a piping bag. You do not need a special nozzle for the pastry bag. It is sufficient to cut off the tip of the piping bag a little bit.
Now pipe tiny heaps of the mixture 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.
Since this particular recipe works without cream of tartar baking powder, they run more in width than in height and are less firm.
The baking time is between 20-25 minutes, depending on your oven. In any case, please keep them in the range until they turn a light brown color.
When the cookies reached the correct color, take them out of the oven and let them cool down. After that, you can store them in a well-sealed cookie jar in a cool place. As always, I recommend lining the cookie jar with greaseproof paper before you put the cookies in. The greaseproof paper helps a lot that the cookies won't stick anywhere in the cookie jar. So you won't get annoyed when you want to have a bite.
Variations for These Cookies
The easiest way to vary these cookies is to make them with different kinds of ground nuts. Grated almonds, pecans, even peanuts are particularly suitable here, but also coconut. If you want to try the grated coconut version, try my coconut kisses (meringue)cookie recipe.
Frequently asked Questions (FAQ)
How Long Do Meringue Cookies Last?
When stored in a cool dry place, meringue cookies stay fresh for up to 2 weeks. If frozen, they can last a couple of months.
Are meringues supposed to be chewy and crunchy?
Yes and yes. If baked properly meringue cookies have a light crunchy exterior and a soft chewy interior.
Yes. Personally, fresh meringue cookies are always the best. However, you can freeze these meringue cookies for up to 3 months.
Yes! The recipe described here is made completely without cream of tartar baking powder! Omitting the cream of tartar baking powder makes the cookies chewy and moist on the inside but nice and crispy on the outside. Meringue cookies with cream of tartar are, on the other hand, thoroughly crisp and dry.
Cream of tartar helps stabilize whipped egg whites, prevents sugar from crystallizing and acts as a leavening agent for baked goods. If you're halfway through a recipe and find that you don't have any cream of tartar on hand, there are plenty of suitable replacements.
How long do egg white last in the fridge
Egg whites will keep in the fridge for up to two days.
How to freeze egg whites?
The best way to freeze egg whites is by using an ice cube tray. The try helps not to get confused with the quantities. Otherwise, two teaspoons of egg white equal one large egg white.
What to Make with Leftover Egg Yolks?
Didn't use leftover egg whites for your walnut meringue cookies, but have leftover egg yolks at this point; use the yolks to make a fabulous homemade Egg Liqueur, as well as delicious walnut cookies. You can find the corresponding recipes and many more at "How to bake cookies from leftover egg yolks?" and "How to make delicious homemade Advocaat Egg Liqueur?"
Have an excellent time baking, eating, and gifting these wonderful walnut delicacies!
Walnut Meringue Cookies
- 2 Egg Whites
- 150 g Ground Walnuts
- 150 g Powdered Sugar
- 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.