Preparation time:
15-20 minutes to prepare uncooked biscuit mixture;
plus 30 minutes baking time.
Ingredients for approximately 36 pieces
½ cup Egg Whites (approx. 4 large egg whites at room temperature)
Pinch of Salt
1 cup Caster Sugar
1 tsp Vanilla Extract (optional)
¼ tsp ground Cinnamon (optional)
½ cup Walnuts, finely chopped
Method
Preheat the oven to 150°C (300F).
Line two biscuit trays (cookie sheets) with greaseproof (parchment) paper.
Using an electric mixer beat the egg whites and salt on high speed until soft peaks form.
While mixer is still running, slowly add the sugar a little at a time, alternating with the vanilla and cinnamon, if using. Beat for a couple more minutes, until mixture is stiff and glossy.
Using a teaspoon, drop by the spoonful onto biscuit trays. Lightly flatten biscuits with the back of a spoon. Scatter the chopped walnuts evenly over the meringues.
Biscuits are ready when pale golden in colour, about 30 minutes. Let cool.
Additional Information
It’s important to use fresh eggs at room temperature. It is not recommended to bake these on a humid day, as the humidity will adversely affect the outcome. Be generous with the walnuts add more if necessary. If you have a light hand you can very gently fold in the walnuts instead of scattering them on top. For a flavour variation add some orange zest to the mixture instead of the cinnamon. Since every oven is different, you should keep an eye on the biscuits when baking them for the first time.
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