Walnut Meringue Roche Cookies

Walnut Meringue Roche Cookies

Do give this recipe a try when it isn't too humid.
They're so light, they melt in your mouth!


Egg white
Granulated sugar
30 g
Walnut (roasted)
25 g
Unsweetened cocoa powder (optional)
1/2 teaspoon
Hand mixer


1. Prepare the ingredients: Lightly roast the walnuts in a frying pan, then finely chop. Chill the egg whites. Preheat the oven to 120°C.
2. Make the meringue: After beating the egg whites, add a pinch of salt, whip, then, gradually add the sugar, 1/2 teaspoon at a time, in about 3 batches using a hand mixer.
3. When the meringue forms stiff peaks, if adding cocoa powder, add it in at this time. When the color evens out, add the walnuts and fold them in.
4. Drop spoonfuls of the meringue onto the parchment paper. To dry cook, let them bake for 30 minutes at 120°C, then 20 minutes at 100°C, and about 10 minutes at 90°C.
5. The baking time will vary depending on your oven, so adjust as necessary.
6. If you chill them in the refrigerator after they cool, they will dry faster. If possible, store in the refrigerator.

Story Behind this Recipe

I needed to use up leftover egg whites!