Whenever I go on a carbonara kick I usually end up with a jar full of egg whites. Now, oftentimes I go to my old standby of an egg white frittata, but if I want a sweet treat then meringue cookies are the way to go. Last week I made some cocoa hazelnut meringue cookies, and this time I opted to try strawberry walnut meringue cookies.
These cookies are awesome because they don’t take much time at all. Most of the work is done by the stand mixer and oven, so you can whip these tasty treats up in 20 minutes or less. Now, many people would never add nuts to meringue cookies because the natural fats are not conducive in keeping a stiff meringue, but I don’t need the cookies to keep a pretty shape, I just want them to taste good. As you can see they are basically drop cookies that hold whatever shape from when you plop them on the tray.
The two main ingredients for these strawberry walnut meringue cookies are walnuts, and dehydrated strawberry powder. Since I used 5 egg whites I measured out 1 cup of walnuts and two tablespoons of strawberry powder. You can adjust the powder a bit more if you want it super fruity tasting.
The first thing you should do is preheat your oven to 200 degrees Celsius. Then, just like with the cocoa hazelnut meringues, just blitz the walnut and strawberry powder in a Nutribullet or other food processor for a few seconds. If you grind everything too much you’ll end up with a paste, so a few seconds is perfect for a small crumb type mixture.
For the meringue part it’s really quite simple. 5 Egg Whites and 150 grams of white sugar. I whipped that in my stand mixer until stiff peaks formed, which was about 5 minutes.
Next add the walnut and strawberry mix into the meringue and fold everything in. Be careful and try not to deflate the meringue too much…as soon as everything is mixed, stop folding.
I suggest using a silicone lined baking tray when making meringue cookies because the bottoms are less likely to burn compared to parchment paper. Just take a tablespoon of the meringue cookie mixture and plop it right on the baking tray. These cookies do not spread so you can get them close together to save space.
Lower the oven temperature to 175 Celsius on convection and place the cookies on the middle rack, or about 8-10 cm from the top. Allow to bake for 15 minutes, and DO NOT open the oven. After 15 minutes remove the cookies tray and let rest on the counter for 5 minutes, before moving the cookies to a wire rack to cool further. If you touch the cookies right when they come out of the oven they will collapse.
Strawberry Walnut Meringue Cookies
- Blender or Food Processor
- Baking Tray
- Silicone Mat (recommended)
- Stand Mixer (recommended)
- 5 Egg Whites about 150 grams
- 150 grams White Sugar
- 1 cup Walnuts
- 2 tbsp Dehydrated Strawberry Powder
- Preheat your oven to 200 Celsius.
- Using a food processor or blender, blitz the walnuts and strawberry powder for a few seconds until you get crumbly bits. You don't want a paste but you don't want too large pieces. Try to go for a rough sand texture.
- In a stand mixer (or hand mixer bowl) add the egg whites and sugar. Start the whisk slow and build up to max until you have stiff glossy peaks.
- Carefully fold in the strawberry walnut mixture into the meringue, trying your best not to work it too much.
- Take a heaping tablespoon of meringue cookie batter and plop it on a silicone mat lined baking tray. The meringues will not spread so you can place them close together.
- Lower your oven to 175 Celsius (350F) and put on convection setting.
- Place the tray into the oven for 15 minutes exactly. Do not open the oven during this time.
- Remove the tray from the oven and let sit on the counter top for 5 minutes, then move the cookies to a wire rack to cool further. Do not touch the cookies in the first 5 minutes or they will collapse.