One of Croatian traditional Christmas cookies, Walnut Meringue Crescent Cookies are an irresistible, crunchy, and delicious treat, that requires only 5 ingredients to make.
It’s that time of year again…. Christmas time. Every year I start thinking about Christmas already in October. And the same happens every year. I plan to bake/photograph/publish at least 5-6 cookies/cakes and end with maybe 2 recipes.
This year I decided it will be different (will see about that, mama《= this is btw my baby girl „talking“).
I love eating raw walnuts and love them in my cake/cookie.
The combination of meringue and ground walnuts is irresistible, and as I wrote in a recipe for Walnut meringue cookies – these are my all-time favorite Christmas treat, and this Walnut Meringue Crescents (or as a name in my mom’s cookbook says „Hairy“ crescents) are just next to it in a list of favorite cookies.
The ingredients for these crescents are almost identical to walnut meringue cookies, but at the same time they taste different and have a completely different texture. The only thing I changed from my mother’s recipe is I added a few ground cookies into the dough (such as petit buerre or digestive), and I am very pleased with a result.
Although ingredients are super simple, making this walnut meringue crescent cookies require a little bit of time to make, but it is so worth it-the end result is tasty, crunchy, irresistible, and oh so delicious cookies. Timeless classic!!!
Walnut Meringue Crescent Cookies
- 3 egg whites
- 60 grams ground cookies (2/3 cup, 2.1 oz) petit buerre, digestive, graham crackers, etc...
- 250 grams granulated sugar (1 1/4 cup, 8.8 oz)
- 300 grams ground walnuts (3 1/4 cup, 10.58 oz)
- 250 grams finely chopped walnuts (2 cups, 8.8 oz)
- Heat oven to 110°C (230 °F).
- Line 2 baking sheets with parchment paper.
- Beat the egg whites until foamy. Gradually add the sugar, mixing well after each addition. Keep beating until stiff glossy peaks form.
- Using a rubber spatula or wooden spoon carefully fold in ground walnuts until combined. Ultimately gently fold in ground cookies and mix until incorporated.
- Place the chopped walnuts in a shallow dish. Take a small portion of mixture (size of a walnut) using a spoon, pop it into the dish, toss with some more chopped walnuts and shape the balls into crescents.
- Place the crescents onto a parchment-lined baking sheet.
- Bake/dry on the middle rack for around 30 minutes.
- Baked like this, the meringue cookies would be crisp on the outside, remaining soft inside. If you prefer your cookies completely dried and crunchy, bake them for 10-15 minutes longer.
- Once baked, leave the crescents to cool for several minutes before transferring them to the wire rack.
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