Meringue cookies were and still are my favorite cookies since childhood. My grandma used to make them and when she did I was taking care to not share these delights with nobody. I remember there was one Sunday when my grandma prepared some meringue cookies and I was so happy but my joy lasted just until my cousin came and she couldn’t stop until she ate almost all the cookies. I was so upset. I’m sure that I even cried.
Today it’s Sunday again and that remains a beautiful memory and I remember that day with a big smile on my face. I miss those days. And other days. A lot! But that’s what meringue cookies are for!
For this post I prepared some delicious walnut brown sugar meringue cookies, crispy on the outside and with a chewy center, perfect for dreary days.
Walnut Meringue Cookies
3 egg whites
1/8 teaspoon salt
1/4 teaspoon cream of tartar
3/4 cup brown sugar
(if you don’t have powdered brown sugar,
take granulated brown sugar and process
it for about 30-60 seconds in a food processor)
7 Oz chopped walnuts
Preheat oven to 200 degrees F (95 degrees C) and place the rack in the center of the oven. Line a baking sheet with parchment paper.
Beat egg whites, salt, and cream of tartar on medium-high speed until soft peaks form. Slowly add sugar and keep beating until stiff peaks form. Add the chopped walnuts.
Place heaping spoonfuls of mixture on a cookie sheet (parchment paper lined, or use a Teflon-coated one that has been lightly buttered and floured, as the batter is sticky).
Bake at 250 F for 30 minutes. Turn off the oven and allow the cookies to dry in the closed oven for 40 minutes.
Let the cookies cool then remove them from the cookie sheets.
Enjoy a delicious autumn treat!