I have had this recipe for a very long time (definitely from some book I found in the library) and I can't imagine why I waited so long to try it. This is the first time I made something with meringue and I'm so glad I did.
These cookies are super light and just melt in the mouth. The nuts add good flavour and texture.
The best part is that it involves no effort at all.
2 extra large egg-whites at room temperature
1/2 cup sugar
1/2tsp vanilla essence
1/2cup mixed nuts, finely chopped ( I used pistachios, pecans and hazelnuts )
Preheat the oven to 275˚F.
Take the egg whites in a clean grease-free bowl. Beat the egg whites till stiff peaks form.
Beat in the sugar a little at a time until all is used.
Gently fold in the vanilla, nuts and salt.
Drop small spoonfuls on an ungreased cookie sheet and bake for 50-60 mins, or until the cookies feel dry.
The cookies may not feel firm when you take them out of the oven but will harden and become crisp as they cool.
Store in an airtight container.