Christmas Baking
Flourless Walnut Cookies From Leftover Egg Whites: Crisp Outside, Chewy Inside – Only 3 Ingredients
Crisp-outside, chewy-inside flourless walnut cookies made from just egg whites, sugar and walnuts.
NutritionApproximate, per serving
Instructions
Whip the meringue: Beat the egg whites in a bowl for about 40 seconds until foamy. Then gradually add the sugar and whip until you have a firm, glossy, elastic mass (as for meringue cookies).
Add the walnuts: Fold the finely ground walnuts (120 g) into the meringue. Work them in gently with a spatula (not the mixer!) so you do not break the air bubbles. You will have a sticky dough.
Shape: Put the coarsely chopped walnuts in a bowl. Drop two teaspoons of dough straight into the nuts, coat them and shape small crescents with your hands.
Arrange on the sheet: Place the crescents on a baking sheet lined with parchment, leaving space between them (they puff up slightly as they bake).
Dry, don't bake: Place in an oven preheated to 210°F (100°C, convection). Bake (more precisely, dry) for exactly 1 hour. They must stay pale.
Cool: Do not move them after baking until they are completely cool and firm.
- Patience pays off: do not open the oven while baking. The low temperature is key so the cookies do not crack and stay soft inside.
- Stored in a closed tin, they stay fresh for up to two weeks. Variations: use toasted hazelnuts for a flavor like Nutella, or add a pinch of cinnamon or grated orange zest to the dough.