Dessert, Gluten-Free, Snacks, Vegetarian
Crispy Walnut Meringue Cookies

Yield: Makes 20 cookies

I love the crispiness of meringues, but usually find them too sweet. I reduced the sugar in this version and added walnuts, vanilla and lemon zest for extra flavor.


  • 1-1/3 cup walnuts
  • 2 egg whites
  • 1/4 cup granulated white sugar
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons finely grated lemon zest (zest from 2 lemons)


  1. Preheat oven to 350 degrees F.
  2. Distribute walnuts evenly across a sheet pan. Toast in oven for 10 minutes. Remove and allow to cool.
  3. Once walnuts are cool, add them to the bowl of a food processor and blend until the mixtures looks like very coarse sand, about 10 seconds.
  4. Lower oven temperature to 250 degrees F.
  5. In a large bowl, add the egg whites and with a stand mixer or handheld mixer, beat whites until soft peaks form. Add the sugar and continue to beat until stiff, shiny peaks form.
  6. With a rubber spatula, fold the vanilla extract, lemon zest and ground walnuts into the beaten egg whites.
  7. Line a sheet pan with a silcone baking mat or parchment paper. Place 20 spoonfuls of the batter, about 1 tablespoon each, onto the pan.
  8. Bake in oven for 1 hour and 10 minutes.
  9. Allow to fully cool. They will get crunchier as they cool.
  10. Store in an airtight container.