Egg White Walnut Shortbread

Name: Egg White Walnut Shortbread
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 20g walnut; 13g Caster sugar; 20g protein; 10g Low-gluten flour; 1/16 teaspoon Cream of tartar

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

At that time, there were no walnuts, so Mr. Meng’s biscuit was adapted into a peanut version. It is as delicious as the peanut version, except that the walnut has its own walnut fragrance. That day, I just didn’t know what to do with the remaining protein—in fact, it wasn’t that I didn’t know, but there were too many things to choose from. Suddenly I remembered that there are walnuts in my home nowadays, so Daigo gave an initiation and made Mr. Meng's genuine meringue shortbread. Reduce the amount by half, because I don't want to bake two plates. Moreover, with half of the egg white left, you can make another snack.
It’s not made according to the size of Teacher Meng. It’s too big for me who are accustomed to being small. Moreover, the bigger the size, the fewer the quantity, right?

Ingredients

20g Walnut
13g Caster Sugar
20g Protein
10g Low-gluten Flour
1/16 teaspoon Cream Of Tartar

Egg White Walnut Shortbread

1. Ingredients: 20 grams of walnuts, 20 grams of protein, 13 grams of caster sugar, 1/16 tsp of tartar powder, 10 grams of low-gluten flour

2. Put the walnuts in the oven, in the middle layer, heat up and down at 150 degrees, bake for 10 minutes, remove, chop, and set aside. Mix tartar powder with caster sugar. The egg whites are whipped until coarsely foamed, and the sugar is added three times,

3. Beat to 9 for distribution. Sift in low-gluten flour, add chopped walnuts, and mix well.

4. Use a spoon to dig about 5 g/piece, put it in a baking tray, dip the back of the spoon in water, and gently flatten the surface. Put it in the oven, the middle level, the upper and lower heat 150 degrees, bake for about 25 minutes, turn 120 degrees, bake for another 20 minutes, and finally turn off the heat and simmer for 20 minutes. It is golden yellow and baked.

Tips:
Walnuts can be replaced with other nuts.
Slow roasting at low temperature can dry out the moisture and present a crispy taste.
After the finished product is cooled, it should be sealed and stored to prevent moisture and stickiness.