So, what do you do with egg whites leftover from making desserts that only required the yolks? Do you waste them or whip something out of them? I had some leftovers from the tiramisu (ingredients) I made a few days ago and I did not want to waste them. I thought about making mini pavlovas but I just made pavlova wreath twice in a row a couple of weeks ago. What did I end up making then? Meringue cookies. But they were not just ordinary meringue cookies. They were chocolate-y, nutty and fudgy! Plus, they were quick and easy to make. So, while waiting for the tiramisu to work its magic overnight in the fridge (waiting for the flavours to develop), we enjoyed some meringue cookies for a treat. Oh, did I mention these are gluten-free cookies? So much to love about these treats!
Ingredients
- 3 egg whites
- 1/2 cup caster sugar
- 200 g dark cooking chocolate, melted and cooled to room temperature
- 1 cup hazelnuts, chopped
- 1 teaspoon vanilla
- Preheat oven to 180C degrees. Lightly oil two baking sheets then line with baking paper.
- In a medium mixing bowl, beat egg whites with electric mixer, gradually adding sugar until soft peaks form.
- Gently fold in vanilla, cooled chocolate and chopped nuts.
- Drop by spoonfuls onto the baking sheets. Keep them 2 inches apart. This mixture will give you at 15 cookies.
- Bake in the oven for 10 minutes.
- Reduce oven temperature to 160C degrees. Bake for another 10 minutes.
- Remove trays from oven and let cool for 2 minutes.
- Slide cookies to wire rack and let them completely cool.
Now, indulge!
