Walnut Meringue Cookies
Prep time
Cook time
Total time
Best Christmas cookies ever! Few simple ingredients and a simple process and at the end you are awarded with amazing and delicious cookies.
Recipe type: dessert
  • 3 eggs whites
  • 300 grams (3¼ cups; 10.5 oz) ground walnuts
  • 300 grams (2½ cups; 10.5 oz) powdered sugar
  • a splash of lemon juice
  1. Preheat oven to 100 °C (210 °F).
  2. Mix the egg whites until soft peaks form. Then add the sugar in batches while mixing all the time, add about 1 tablespoon of lemon juice, and mix until meringue becomes glossy. Add lemon juice gradually, then taste, the meringue should not be too sour.
  3. Divide meringue in half, and in one half add ground walnuts and gently stir with spatula, until walnuts are fully incorporated.
  4. Flour well the working surface and then roll out the dough until it becomes about 1 cm thick. The dough is pretty sticky, so you might feel that you've done something wrong, but you haven't (if you feel the dough way too sticky, add a bit more ground walnuts, you can not do anything wrong).
  5. Cut out equal little bars out of the dough (this is "sticky" business, so after each cut, wash your knife or wipe it with paper towel) and transfer them onto baking sheet lined with parchment paper. * see note
  6. Put the other half of meringue into a piping bag and squeeze onto each bar.
  7. Put the bars in preheated oven, and dry them about 1 - 1½ hours, until meringue is firm, but still white (do not let meringue turn yellow).
  8. Let cookies cool to room temperature, then store them in airtight container up to 5-7 days.
*The other way of making this is, when you roll out the dough, spread the rest of meringue over the dough, and then cut out little bars, but be aware to wash your knife after each cut.

**Please use kitchen scale if you have one.
Recipe by Bite It Quick at https://biteitquick.com/2017/12/09/walnut-meringue-cookies/