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