When you’re baking at Christmas, it’s common to have a couple of egg whites left over from another recipe. Instead of throwing them away, turn them into light, delicious walnut meringue cookies. This quick, three-ingredient recipe is naturally flour- and dairy-free, making it a great gluten- and lactose-free treat.
This recipe makes a small batch—about 20 cookies—using two egg whites. If you’d like more, simply double the ingredients. You can also swap the walnuts for other ground nuts for a different flavor profile.
🥘 Ingredients
For approximately 20 small cookies:
- 2 Egg Whites
- 1 ½ cups Ground Walnuts
- 1 cup Powdered Sugar
🍽 Equipment
- Baking Sheet
- Parchment Paper
- Mixer or Food Processor
- Pastry Bag (or a disposable piping bag)
- Mixing Bowl
- Tablespoon
- Cookie Jar for storage
🔪 Instructions
To save time, preheat the oven before you start mixing. Preheating usually takes longer than the actual prep.
1. Preheat the oven to 302 °F / 150 °C (top and bottom heat). Line a baking tray with parchment paper.
2. Beat the egg whites with a mixer until they form stiff peaks.
3. Gradually fold in the ground walnuts and powdered sugar, working gently until the mixture is thick and uniform.
4. Transfer the mixture to a piping bag. A plain cut on the tip is fine—no special nozzle needed.
5. Pipe small mounds onto the prepared baking sheet, leaving space between each so they don’t merge while baking. Because this recipe does not use cream of tartar, the cookies spread more in width and remain slightly soft inside with a crisp exterior.
6. Bake for 20–25 minutes, or until the cookies turn a light brown color. Oven times vary, so check toward the end of baking.
7. Remove the cookies from the oven and let them cool completely on the tray or a wire rack.
8. Store cooled cookies in a well-sealed cookie jar in a cool, dry place. Lining the jar with greaseproof paper helps prevent sticking and keeps the cookies intact.
📖 Variations
Change the flavor by using different ground nuts: almonds, pecans, peanuts, or even desiccated coconut work well. For a coconut-based version, you can adapt the same method using grated coconut in place of the walnuts for a different texture and aroma.
🙋🏻 FAQ
Can you make meringue cookies without cream of tartar?
Yes. Omitting cream of tartar produces cookies that are slightly chewy and moist inside while remaining crisp on the outside. Meringues made with cream of tartar tend to be drier and thoroughly crisp through and through.
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How to freeze egg whites?
The easiest method is to freeze egg whites in an ice cube tray, which helps portion them. As a guideline, two teaspoons of egg white equal one large egg white. Label the tray or container with the equivalent number of whole eggs for future use.
More cookie recipes to try
- M and M Cookies
- Chocolate Dipped Butter Cookies
- Egg Yolk Cookies
- Sour Cream Cookies
- Cinnamon Cookies (Zimtsterne)
- Chocolate Chip Cookies with Chestnut Flour
- Chocolate Espresso Crinkle Cookies
- Linzer Cookies with Egg Liqueur Ganache
- Walnut Cookies
- Coconut Cookies
Enjoy baking, gifting, and sharing these walnut meringue cookies!
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If you make this recipe, consider rating it and leaving a comment to share how it turned out. Tag your photos @combinegoodflavors and use the hashtag #combinegoodflavors so creations can be found and enjoyed.
Walnut Meringue Cookies
Equipment
-
Handheld Mixer
-
Pastry bag
-
Mixing bowl
Ingredients
- 2 Egg Whites
- 1 ½ cup Ground Walnuts
- 1 cup Powdered Sugar
Instructions
-
Preheat the oven to 302 °F / 150 °C and line a baking tray with parchment paper.
-
Beat 2 egg whites with a mixer until stiff. Gradually add 1 ½ cups ground walnuts and 1 cup powdered sugar, mixing until well combined.
-
Pipe small mounds onto the prepared baking sheet, leaving space between each to prevent merging.
-
Bake for 20–25 minutes until the cookies are light brown.
-
Remove from the oven and let cool completely.
-
Store in a sealed cookie jar in a cool place.
Nutrition
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⛑️ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C) when applicable
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands after handling raw meat
- Do not leave perishable food at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoke point to avoid harmful compounds
- Ensure good ventilation when using a gas stove
For additional guidance, consult official safe food handling resources from your local food safety authority.