Let me introduce you to my favorite Christmas cookies. Walnut meringue cookies, so simple, but so good!
Finally, it’s Christmas time, my favorite time of the year, so I decided to dedicate the next few weeks only to Christmas cookies. I wanted to do that last year, but because of some personal reasons, I couldn’t. I must say that some of the photos are photographed last year and I kept them safe on my PC because I didn’t want to post those recipes before Christmas time.
Back to the cookies. You will need only a few simple ingredients: egg whites, ground walnuts, powdered sugar, and a splash of lemon juice. The process is as simple as ingredients. Some people put 2 tablespoons of rum instead of lemon juice, but lemon gives them that special kick.
You will need to make meringue out of egg whites, sugar and lemon juice, cut the meringue in half, and in one half incorporate ground walnuts, then on a lightly floured surface (or cover the surface with more ground walnuts) roll the dough until is 1 cm thick. The dough is pretty sticky, so you might feel that you’ve done something wrong, but you haven’t (if you feel the dough way too sticky, add a bit more ground walnuts, you can not do anything wrong). Cut equal little bars (mine were about 5 cm x 1.5 cm) out of the dough (this is “sticky” business, so after each cut, wash your knife or wipe it with a paper towel), and transfer them onto a baking sheet lined with parchment paper. Put the other half of meringue into a piping bag and squeeze onto each bar.
*The other way of making this is, when you roll out the dough, spread the rest of meringue over the dough, and then cut out little bars, but be aware to wash your knife after each cut.
These cookies are not baked, they are dried on low temperature for few hours, and they are done when the meringue is firm but still white (do NOT let meringue turn yellow!).
Walnut Meringue Cookies
- 3 eggs whites
- 300 grams ground walnuts (3 1/4 cups; 10.5 oz)
- 300 grams powdered sugar (2 1/2 cups; 10.5 oz)
- a splash of lemon juice
- Preheat oven to 100 °C (210 °F).
- Mix the egg whites until soft peaks form. Then add the sugar in batches while mixing all the time, add about 1 tablespoon of lemon juice, and mix until meringue becomes glossy. Add lemon juice gradually, then taste, the meringue should not be too sour.
- Divide meringue in half, and in one half add ground walnuts and gently stir with a spatula, until walnuts are fully incorporated.
- Flour well the working surface and then roll out the dough until it becomes about 1 cm thick. The dough is pretty sticky, so you might feel that you've done something wrong, but you haven't (if you feel the dough way too sticky, add a bit more ground walnuts, you can not do anything wrong).
- Cut equal little bars out of the dough (this is "sticky" business, so after each cut, wash your knife or wipe it with a paper towel) and transfer them onto the baking sheet lined with parchment paper. * see note
- Put the other half of meringue into a piping bag and squeeze onto each bar.
- Put the bars in the preheated oven, and dry them about 1 - 1 1/2 hours, until meringue is firm but still white (do not let meringue turn yellow).
- Let cookies cool to room temperature, then store them in an airtight container up to 5-7 days.
Can these be frozen?
Mihaela K. Sebrek
Hi Jessa, unfortunately not because of the meringue on top. When thawed meringue would be gooey and not tasty at all. It’s all about the crispness of these cookies. But these keep well for a couple of weeks in an air-tight container at room temperature