eggsnutscranberry
Meringue Cookies from Leftover Egg Whites
A useful leftover-egg-white recipe combining meringue with nuts, cranberries and chocolate.
From YouTube · Jan 31, 2026
A useful leftover-egg-white recipe combining meringue with nuts, cranberries and chocolate.
20 min
Prep time
2 hrs
Cook time
2 hrs 25 min
Total time
About 6 to 9 large meringue cookies
Yield
Ingredients
8 ingredients- 2 pcs cold egg whites
- 120 g powdered sugar
- 10 g vanilla sugar
- 1 tsp lemon juice
- A pinch of salt
- 120 g nuts (roasted cashews and walnuts)
- 120 g dried cranberries
- 50 g chocolate
Method
9 steps- Chop chocolate and nuts into small pieces.
- Wash and dry dried cranberries.
- In a bowl, add egg whites, salt, vanilla sugar, and lemon juice.
- Beat at high speed until lush foam forms.
- Gradually add powdered sugar while beating until fluffy peaks form.
- Fold in dried cranberries, chopped chocolate, and nuts gently with a spatula.
- Spread mixture in batches on parchment paper.
- Bake in a preheated oven at 180°C (top-bottom mode, no convection) for 5 minutes.
- Turn off oven and leave cookies inside with door closed for 2 hours to dry.
Recipe notes
Helpful tips
- Use a completely clean, grease-free bowl and beaters.
- Add the powdered sugar gradually.
- Fold in the nuts, cranberries and chocolate gently.
- Do not open the oven while the cookies dry for 2 hours.
Equipment
- Electric mixer
- Large mixing bowl
- Spatula
- Baking tray
- Baking paper
Storage
Store completely cooled meringues in an airtight container at room temperature for up to 5 days. Keep away from moisture.
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