Walnut Meringue Cookies
- 250 grams walnuts (3 cups whole nuts)
- 3 egg whites (room temperature)
- 100 grams (1/2 cup) granulated white sugar, or to taste
- 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.
walnuts, egg whites, white sugar
Taken from www.epicurious.com/recipes/member/views/walnut-meringue-cookies-1242770 (may not work)