WALNUT MERINGUE COOKIES
Steps:
- Grind walnuts (medium grind--not as fine as flour but not as coarse as whole sesame seeds). Purists say that a nut grinder needs to be used, but for this recipe, I find that a food processor works fine. Whip egg whites. (Alternatively, if you're in a great hurry, you don't even need to bother whipping the egg whites, in which case the cookie will be flat and smooth and chewier, and will need a bit less time to bake.) Thoroughly fold in ground nuts and sugar. Place heaping spoonfuls of mixture on 11" by 18" cookie sheet (parchment paper lined, or use a Teflon-coated one that has been lightly buttered and floured, as the batter is sticky). Space them at least 1 inch apart, as they spread when baking. There will be 24 cookies. (You can also make 48 small cookies, in which case cut the baking time about in half.) Bake in pre-heated 350F oven until golden (perhaps 20 minutes). They will still look a bit moist and raw inside-do not be dismayed! (If you bake them until they look baked inside, they will be dry and hard.) Cool 10 to 15 minutes, and remove from baking sheet. Cool another 10 to 15 minutes, then store in air-tight container, at room temperature. (If you're cautious about egg whites, store cookies in fridge but let come to room temperature before eating.) Will keep 7 to 10 days perfectly; also freeze well. They can be eaten when still warm, or when cool.
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[email protected]These cookies were a complete disaster! They were burnt and tasted like cardboard.
Rayhan
[email protected]I'm not sure what I did wrong, but my cookies turned out flat and dense. I'll have to try again.
Tilak Baniya
[email protected]Overall, I thought these cookies were just okay. They weren't bad, but they weren't anything special either.
maruf Jannat
[email protected]These cookies were a bit too crumbly for my liking. I think I might have over-mixed the dough.
Ivonia massocolo
[email protected]I found these cookies to be a bit too sweet for my taste. I might try reducing the amount of sugar next time.
Dude Guy
[email protected]These cookies are perfect for a special occasion. They're elegant and sophisticated.
Pavidu Paveesa
[email protected]I'm not a huge fan of meringue, but I really enjoyed these cookies. The walnuts add a nice flavor and texture.
kenneth darnell
[email protected]These cookies are a bit time-consuming to make, but they're definitely worth the effort. They're so unique and special.
Miriam Kathure
[email protected]I love the combination of walnuts and meringue in these cookies. They're so light and airy, yet still have a satisfying crunch.
Kenneth Macharia
[email protected]I've made these cookies several times now and they always turn out perfect. They're my go-to recipe for any occasion.
Sharon
[email protected]These cookies were a hit at my holiday party! They're so festive and delicious.