I’m on a bit of a using-up-egg-whites roll at the moment, having made a lot of egg-yolk-heavy recipes recently, and so here is a variation on meringue that is ideal for lunchboxes, mid-morning snack or afternoon energy boost.
They’re gluten-free and, although they contain sugar, the amount-per-biscuit is really quite low (about 5g), so they can also sneak in as a Paleo treat.
They’re packed with nuts and seeds for all those beneficial vitamins and minerals. You can also choose to make them even more substantial by replacing the flaked almonds with some toasted oats (steel-rolled for preference – less dust, more crunch!) if you like. Don’t feel obliged to stick rigidly to the ingredients below, just make up the overall weight with your own mix of nutty goodness: sesame seeds, poppy seeds, walnuts, hazelnuts, pistachios, etc.
Short and sweet (and crunchy!) this week. 😀
70g egg-white (2 large)
pinch of salt
70g caster sugar (or the same weight as the egg-whites)
60g flaked almonds
50g sunflower seeds
50g pumpkin seeds
30g pecans – chopped
20g flax seeds
- Preheat the oven to 100°C, 80°C Fan – although no-fan is preferable if you want to keep the biscuits pearly-white.
- Line a baking sheet with parchment paper.
- Add the salt to the egg-whites.
- Whisk the egg-whites on medium speed until frothy, then gradually whisk in the caster sugar, a spoonful at a time (to allow it time to dissolve before the next spoonful). You can test whether the sugar has dissolved by rubbing a little of the egg-white between finger and thumb – you shouldn’t feel any graininess.
- Increase the speed of whisking as you add the sugar until full speed by the time the last of the sugar is added.
- Continue whisking until the sugar is fully dissolved and the meringue is thick and glossy.
- Fold in the nuts and seeds.
- Drop the mixture onto the baking sheets in whatever size you desire, but bear in mind, the larger the diameter, the longer it will take to dry out. I used a heaped tablespoon and a small round cutter to give the biscuits an even and consistent shape.
- Dry the biscuits slowly in the oven for 1-1.5 hours.
- Allow to cool completely before removing from the paper. Use a thin spatula in case the middle is still a little sticky.
- Store in an airtight container.