Egg white cookies with nuts

For the egg white cookie recipe, preheat the oven to 150 degrees top/bottom heat and line a baking tray with baking paper. This is important because the cookies can become sticky during baking, making them easier to remove from the paper.

Beat the egg whites with a pinch of salt until stiff. It is advisable to use a clean, grease-free bowl to ensure that the egg whites are really stiff.

Gradually fold the powdered sugar into the beaten egg whites, making sure that they do not collapse. It is better not to add it all at once, but in 2-3 parts.

Fold the ground almonds or hazelnuts into the mixture. I like to use hazelnuts because they give the cookies a pleasant, nutty note.

Using a teaspoon, place small mounds on the baking tray and sprinkle with chocolate chips or grated coconut if desired.

Bake the cookies in the preheated oven for 15-20 minutes. It is important not to let them get too dark, otherwise they will become too hard. I recommend checking them for the first time after just 10 minutes to see how they look.

After baking, leave the egg white cookies to cool on the baking tray before carefully lifting them off with a spatula.