Walnut Meringue Roche Cookies

Name: Walnut Meringue Roche Cookies
Cuisine: American
Ingredients: 1 Egg white; 30 grams Granulated sugar; 25 grams Walnut (roasted); 1/2 tsp Unsweetened cocoa powder (optional)

cookpad.japan @cookpad_jp

I needed to use up leftover egg whites!

To make moist meringue, it's best to use half-frozen icy egg whites. This will give them a fine, foamy texture.

By baking them slowly at a low temperature, they will become dry cookies. Recipe by Chibipurin

I needed to use up leftover egg whites!

To make moist meringue, it's best to use half-frozen icy egg whites. This will give them a fine, foamy texture.

By baking them slowly at a low temperature, they will become dry cookies. Recipe by Chibipurin

cookpad.japan @cookpad_jp

I needed to use up leftover egg whites!

To make moist meringue, it's best to use half-frozen icy egg whites. This will give them a fine, foamy texture.

By baking them slowly at a low temperature, they will become dry cookies. Recipe by Chibipurin

I needed to use up leftover egg whites!

To make moist meringue, it's best to use half-frozen icy egg whites. This will give them a fine, foamy texture.

By baking them slowly at a low temperature, they will become dry cookies. Recipe by Chibipurin

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Ingredients

1Egg white
30 gramsGranulated sugar
25 gramsWalnut (roasted)
1/2 tspUnsweetened cocoa powder (optional)

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Steps

1

Prepare the ingredients: Lightly roast the walnuts in a frying pan, then finely chop. Chill the egg whites. Preheat the oven to 120°C.
2

Make the meringue: After beating the egg whites, add a pinch of salt, whip, then, gradually add the sugar, 1/2 teaspoon at a time, in about 3 batches using a hand mixer.
3

When the meringue forms stiff peaks, if adding cocoa powder, add it in at this time. When the color evens out, add the walnuts and fold them in.
4

Drop spoonfuls of the meringue onto the parchment paper. To dry cook, let them bake for 30 minutes at 120°C, then 20 minutes at 100°C, and about 10 minutes at 90°C.
5

The baking time will vary depending on your oven, so adjust as necessary.
6

If you chill them in the refrigerator after they cool, they will dry faster. If possible, store in the refrigerator.