RECIPE: Crispy Meringue Cookies with Nutkrack (GF & Keto Friendly)

Blue skies + breezes = picnic season at Nutkrack!

RECIPE: Crispy Meringue Cookies with Nutkrack (GF & Keto Friendly)

These meringue cookies are crispy, nutty, melt in your mouth goodness. Perfect for a spring get together or anytime you have a few extra egg whites on hand. Plus, they are quite easy to make with just 5 simple ingredients and Nutkrack
Ingredients
  • 4 large egg whites, room temperature
  • ½ teaspoon cream of tartar
  •  teaspoon salt
  • 1 cup granulated sugar (200g)
  • 1 teaspoon vanilla extract
  • 1 cup of finely chopped Classic Nutkrack

Instructions

  • Preheat oven to 225F and line a large baking sheet with parchment paper. Set aside.
  • Combine egg whites, cream of tartar, and salt in a large, completely clean and grease free mixing bowl.
  • Using an electric mixer or a stand mixer (with either the whisk or paddle attachment), stir on low speed until mixture becomes foamy.
  • Switch mixer to high and gradually add sugar, about 1 Tablespoon at a time, stirring after each addition until sugar is dissolved (about 15-20 seconds between each addition).
  • Beat until mixture is thick, shiny, and has increased in volume. Mixture should have stiff peaks and sugar should be completely dissolved (you can test this by rubbing a small bit of the mixture between your fingers, if it feels gritty, the sugar isn't dissolved).
  • Stir in vanilla extract and gently fold in chopped Nutkrack.
  • Drop tablespoon sized mounds of meringue mixture on prepared baking sheet, leaving half an inch of space in between each.
  • Bake on 225F for 1 hour. Turn off the oven once the baking time has passed, and do not open the oven. Leave the oven door closed and allow cookies to cool completely in the oven (1-2 hours) before removing.
  • Meringue cookies should be crisp and can be stored in an airtight container. Keep away from heat and moisture as it can soften your meringues. Enjoy!

Recipe adapted from Sugar Spun Run

Photo Credit She Wears Many Hats 

 

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