Meringue cookies with nuts: To surprise yourself and your loved ones, make a meal using just egg whites, sugar, and almonds. The inclusion of nuts enhances the allure of melt-in-your-mouth soft and crunchy meringue cookies.
Meringue cookies with nuts ingredients:
- 350 g of your favorite nuts, already ground
- 150 g, or about half a cup of powdered sugar
- 150 g of egg whites, i.e. almost half a cup, a pinch of salt
Nutty meringue cookies
Step 1: Prepare the nuts
Place approximately 350 grams of nuts in a basin after removing them from their shattered shells. I blended about one-third of the cashews, pecans, and walnuts.
Advice: You can also use one variety of nuts or mix and match any type of nuts (hazelnuts, almonds, etc.) up to 350 grams in weight.
Step 2: Grind the almonds.
Save a handful of nuts for decorating the cookies before they bake. Process the remaining nuts in a food processor fitted with sturdy blades until they resemble “sand.” I would give them two grinding turns. Divide the first component finely and the second ingredient slightly coarsely for a variable mixture. Transfer one tablespoon of the crushed nuts into the bowl with the reserved nuts for decoration.
Step 3: Beat the sugar into the egg whites.
Has the oven been warmed yet? Utilize the thermoventilation function at 160 degrees or the top/bottom baking option at 175 degrees.
For the Meringue Nut Cookies, transfer the egg whites (approximately 150 grams, or the whites from 4–5) to a bowl of a mixer or a glass or metal container. Lightly season the egg whites with salt. Beat the egg whites using a mixer at a lesser speed at first, and then progressively raise it. Hard and ready to be sweetened, egg white has a texture similar to that of bathtub foam. Add some sugar now. After adding a teaspoon, stir quickly until all of the sugar has dissolved and combined with the froth. This requires one minute or longer (for each tablespoon of sugar).
Making meringue requires a lot of work but only takes a few minutes. Once whipped, the mixture should be thick, glossy, and clear of any remaining undissolved sugar.
In step four, add ground nuts.
Add the crushed nuts when the sugar and egg whites are well combined. With a spatula, carefully but thoroughly mix everything together.
Step 5: Create molds out of the cookies.
Line a big, thin baking tray with the tested piece of baking paper (you can take it out of the oven). Transfer the right amount onto the cookies using a spoon. You get around two teaspoons out of one cookie. Shape the cookies into discs that are roughly 10 cm in diameter and 1.5 cm height using a spoon. Give them some room to spare. This is how I baked sixteen cookies. Arrange a couple of nuts on each cake and reserve a tiny portion of the mixed nuts in a separate dish.
Advice: You may also sprinkle the cookies with some coconut flakes.
Bake the meringue cookies in step six.
Preheat the oven to 175 degrees. Insert the cookie tin into the oven. Choose a position beneath the middle shelf. Place the cookies on a metal rack that has been heated by the oven’s equipment if you bake them on a large, conventional baking sheet rather than a thin baking tray.
Bake for 20 to 25 minutes, or until the meringue cookies with nuts are lightly browned. However, watch them carefully in the oven to ensure they don’t overcook.
The cookies are ready to be taken out of the oven right away. Hold off on taking them out of the baking tray until they are absolutely cool.
If the almond meringue cookies are not consumed the day they are made, they can be kept in a kitchen cupboard or loaf pan and covered loosely in a regular bag and parchment paper. But it’s preferable to put them in a separate box meant to hold baked goods cans. They can keep for at least three days if they are fresh.
Savor your food.
