Meringue Cookies from Leftover Egg Whites
Recipe summary
Meringue Cookies from Leftover Egg Whites — Chop chocolate and nuts into small pieces.
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
- 1
Chop chocolate and nuts into small pieces.
- 2
Wash and dry dried cranberries.
- 3
In a bowl, add egg whites, salt, vanilla sugar, and lemon juice.
- 4
Beat at high speed until lush foam forms.
- 5
Gradually add powdered sugar while beating until fluffy peaks form.
- 6
Fold in dried cranberries, chopped chocolate, and nuts gently with a spatula.
- 7
Spread mixture in batches on parchment paper.
- 8
Bake in a preheated oven at 180°C (top-bottom mode, no convection) for 5 minutes.
- 9
Turn off oven and leave cookies inside with door closed for 2 hours to dry.
Source details
ChefScribe structured this recipe from the original YouTube source. The original recipe credit remains with the creator.
Original video
Source video from Savory Secrets. The recipe card keeps the ingredients and steps handy while you cook.
Video: https://www.youtube.com/watch?v=0HuCrFH7eDA
