Here is a super easy recipe for meringue cookies that requires just mixing egg whites and powdered sugar, then adding nuts and baking them. Enjoy these delightful treats made in no time!
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Super easy to make meringue cookies
In France, this cookie recipe is known as "Croquants," a super easy meringue cookie made by simply mixing egg whites and powdered sugar, then adding nuts and baking.
Unlike regular meringue cookies, there's no need to whisk or dry them at low temperatures for an extended period, or pipe the dough. This makes them incredibly effortless to prepare.
What is Croquants
"Croquant" is a French word that means "crispy" or "crunchy."
Initially, I used to chop various nuts and mix them into the dough, but it became a bit tedious over time. So, I started adding the nuts whole, without chopping, which made the process much easier.
In France, this confection is known as "Croquant de Cordes" and is a specialty of the southwestern region.
The preparation and appearance of this treat are slightly different from this recipe. Combine egg whites and sugar, then add flour and sliced almonds before baking, creating something that falls between a cookie and a tuile.
In Italy, there is a similar treat called "Brutti ma Buoni" (Ugly but Good), where whip egg whites and sugar until fluffy and then mix in coarsely ground hazelnuts.
Both versions offer delightful flavors and textures, making them equally enjoyable treats!
It's fascinating how various regions have their own recipes for meringue-based baked goods, each with slight differences in preparation and unique flavors. Discovering these variations makes me want to try making them all!
Among these delightful treats, I particularly love this recipe because it is not only easier to make but also yields a beautifully finished appearance. It has become one of my favorites!
Instructions
This recipe is incredibly simple, requiring only mixing, but the texture of the cookie dough after combining the egg whites and powdered sugar can make a difference in the final result.
By adjusting the dough to a consistency where it holds its shape for a brief moment before drooping slightly when lifted, you can achieve cookies with a firm height, reminiscent of macarons.
Feel free to use your preferred nuts. This time, I made two batches of plain dough and chocolate dough, so I tried using almonds and hazelnuts.
Baking both batches at 170°C (338°F) for about 10 minutes will enhance the nutty aroma.
If you're using hazelnuts, using ones with the skin on will make it easier for the skin to peel off after roasting. The skin tends to come off and darken when mixed with the egg whites, so it's better to lightly remove the skin after roasting.
In a bowl, add egg whites and sift in powdered sugar. The weight of an egg whites is about 30g per egg (approximately 1 ounce). You can adjust the amount of powdered sugar to compensate for any variation in the weight of the egg whites.
Mix until there are no visible powdery spots. (No need to whip the mixture; just mix until it lightly comes together.)
Adjust the consistency of the batter to where it holds its shape for a short while when lifted and dropped. If the batter is too runny, add more powdered sugar; if it is too stiff, add more egg whites until you reach the desired consistency.
If making the chocolate flavor together, divide the dough in half and sift in 1 teaspoon cocoa powder.
Add nuts and mix lightly.
Using a spoon or other utensil, place the dough on the baking sheet.
For this recipe, I placed three hazelnuts on each cookie.
As they will expand slightly during baking, make sure to leave some space between the pieces of dough on the sheet.
Bake in a 170°C (338°F) oven for 15-20 minutes.
After baking, let the cookies cool on the baking sheet. If they are properly baked, the bottom of the cookies should come off cleanly. (If they are not fully baked, the bottom might stick to the baking sheet, so try baking them for an additional 5 minutes.)
For gifts and petit fours
In this recipe, I added several nuts and made them slightly larger, but you can also make small bite-sized cookies by using one nut per cookie and serve them as a sweet accompaniment to coffee after meals.
Since the origin of Croquants is near the white wine-producing region of Gaillac in France, they are sometimes enjoyed as a pairing with white wine, which sounds delicious too.
The cookies have a crispy exterior and a crunchy center, and they are incredibly light. However, the presence of nuts gives them a satisfying texture, making them quite addictive.
As they are fragile and prone to breaking, be careful when wrapping them. Chocolate meringue nuts cookies, with cocoa in the dough holds together better, making it more suitable for gifting. It's a highly recommended recipe for when you want something easy to make and produce in large quantities for sharing with others, even when you're busy!
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【Only 3 Ingredients】Nut Meringue Cookies
- Total Time: 25 minutes
- Yield: 30 cookies 1x
- Diet: GlutenFreeDiet
Description
Here is a super easy recipe for meringue cookies that requires just mixing egg whites and powdered sugar, then adding nuts and baking them. Enjoy these delightful treats made in no time!
Ingredients
- 1 egg white (30g)
- 100g powdered sugar
- 120g nuts (almonds, hazelnuts, etc.)
Instructions
Preparation
- Preheat the oven to 170°C (338°F).
- Line a baking sheet with parchment paper.
- Roast the nuts in the preheated oven at 170°C (338°F) for about 10 minutes to enhance their nutty aroma.
(If using hazelnuts, using ones with the skin on makes it easier for the skin to peel off after roasting. Remove the skins lightly after roasting to prevent them from darkening when combined with the egg whites.)
Nuts Meringue Cookies
- In a bowl, add egg whites and sift in powdered sugar. The weight of an egg whites is about 30g per egg (approximately 1 ounce). You can adjust the amount of powdered sugar to compensate for any variation in the weight of the egg whites.
- Mix until there are no visible powdery spots. (No need to whip the mixture; just mix until it lightly comes together.)
- Adjust the consistency of the batter to where it holds its shape for a short while when lifted and dropped. If the batter is too runny, add more powdered sugar; if it is too stiff, add more egg whites until you reach the desired consistency.
- If making the chocolate flavor together, divide the dough in half and sift in 1 teaspoon cocoa powder.
- Add nuts and mix lightly.
- Using a spoon or other utensil, place the dough on the baking sheet. For this recipe, I placed three hazelnuts on each cookie. As they will expand slightly during baking, make sure to leave some space between the pieces of dough on the sheet.
- Bake in a 170°C (338°F) oven for 15-20 minutes.
- After baking, let the cookies cool on the baking sheet. If they are properly baked, the bottom of the cookies should come off cleanly. (If they are not fully baked, the bottom might stick to the baking sheet, so try baking them for an additional 5 minutes.)
Notes
For Chocolate Nuts Meringue Cookies
By adding 1 teaspoon (2g) of cocoa powder to half of the above dough, you can make chocolate cookies.
If you plan to give them as gifts, Chocolate nuts meringue cookies is even more recommended because the cocoa in the dough helps it hold together better and reduces cracking.
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 15 minutes
- Category: Cookies
- Cuisine: french
Nutrition
- Serving Size: 1
- Calories: 38
- Sugar: 3
- Sodium: 13
- Fat: 2
- Saturated Fat: 0
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 0
- Protein: 1
- Cholesterol: 0
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