Printable Recipe
Meringue Cookies from Leftover Egg Whites
Meringue Cookies from Leftover Egg Whites — Chop chocolate and nuts into small pieces.
Cook time
2 hours
Servings
6-9
Ingredients
8
Steps
9
Filed under: baked, baking, breakfast, chocolate, citrus, dessert.
Source channel: Savory Secrets
Key ingredients
pcs cold egg whites, powdered sugar, vanilla sugar, lemon juice, pinch of salt.
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
- 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.