© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

The addition of ground poppy seeds to the meringue adds not only an irresistible nutty flavour, but also gives these cookies a chewy consistency. You can replace poppy seeds with hazelnuts or walnuts. They are easy to make, naturally gluten free and just need 4 ingredients.

90 g Egg whites
1 tsp Vanilla paste
150 g Raw sugar
200 g Ground poppy seeds
Almond sticks for coating, optional

Beat the egg whites and vanilla paste to soft peaks. Slowly beat in the raw sugar in 3-4 additions until the meringue looks light, shiny and fluffy. Gently fold in the ground poppy seeds until the mixture is well combined and forms a relatively firm paste.
Shape the mixture into balls, about 28-30 balls, and roll in the almond sticks. Place them onto baking trays lined with baking paper. Gently flatten them a little.
Preheat the oven to 180C/350F. Bake for 15-18 minutes until lightly browned. Let rest on the trays for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to a week.

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

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