Nut Meringue Cookies
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Nut Meringue Cookies. A 4 ingredient gluten free, melt in your mouth cookie that's the perfect use for leftover egg whites too!
Today's cookie could not be simpler and is a real treat for those who love sweet meringues and crunchy nuts. I've used ground hazelnuts in the cookies pictured but you can substitute any nut you like.
It's also the kind of recipe that I like for using up odds and ends of nuts I already have on hand. That comes in particularly well after the holiday baking season, when that surplus of nuts always seems to happen at our house.
This recipe is also my secret weapon for using up leftover egg whites from other recipes, like making lemon curd. In only a few minutes, with very few ingredients, I can have a batch of these in the oven.
These cookies seem more like candy and will melt in your mouth with a crispy sugary exterior and a slightly chewy interior when baked just right.
If you liked this recipe, you'll probably also love our Gluten Free Chocolate Pavlova Cookies.
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Nut Meringue Cookies. A 4 ingredient gluten free, melt in your mouth cookie that's the perfect use for leftover egg whites too!
Ingredients
- 2 cups ground nuts
- 1 cup sugar
- 2 egg whites
- 1 teaspoon vanilla extract
Instructions
Beat the egg whites and vanilla to soft peaks.
Slowly start beating in the sugar a tablespoon at a time until all the sugar is incorporated and the meringue is light and fluffy.
Very gently fold in the ground nuts.
Drop by heaping teaspoonfuls, 2 inches apart on a parchment lined baking sheet.
Bake at 350 degrees F for 15 minutes until golden.
Let rest on the sheet for 10 minutes before transferring to a wire rack to cool completely.
Store in an airtight container.
Notes
Because meringues don't like humidity, I don't think these would freeze particularly well.
Nutrition Information
Yield
12Serving Size
1 cookieAmount Per Serving Calories 204Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 0mgSodium 70mgCarbohydrates 21gFiber 2gSugar 18gProtein 5g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
These cookies are light and delightful. What a great way to use up ground pecans from other holiday baking. Will definitely be making these again and again for a simple quick treat. Five stars.
So glad you liked them!
Just made these using ground almond, they are just cooling from the oven but look delicious. Might join two together with some whipped cream or even ice cream for a super treat. Must admit they do look delicious.
Do you roast the nuts ?
It’s not necessary
Would these work with almond flour?
Could I make these with half the amount of nuts Please
@Carol, I've never tried that. They may be flatter but in theory it should work.
This cookie was so easy and delicious. I made them with one heaping teaspoon and had~ 4 dozen cookies. I sprinkled with powdered sugar and drizzled chocolate. They looked much fancier, but tasted better without. This one's a keeper!