Walnut Meringue Cookies
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g flour
- 1 pinch baking powder
- 75 grams sugar
- 1 packet vanilla sugar
- 1 lemon (s), including the grated zest
- 1 pinch carnation (s)
- 1 pinch cinnamon
- 1 egg (s)
- 125 g mararine
For covering:
- 2 egg whites
- 1 teaspoon lemon juice
- 100 g suar
- 1 pinch cardamom, ground
- 200 g walnuts, finely round
For the filling:
- 0.5 ½ glass jam, red
Print Recipe
Pin Recipe Instructions
- Make a kneading dough from the first ingredients. Refrigerate.
- Roll out the dough thinly and cut out cookies with a round shape (approx. 4cm diameter) and place on a baking sheet.
- For the topping, beat the egg whites until stiff. Add the lemon juice and gradually add 100 g of sugar. Carefully fold in the cardamom and walnuts and pour the mixture into a piping bag with a star nozzle and squirt rings on the outer edge of the cookies.
- Baking time 10-12 minutes at 170 degrees.
- Bring the jam to the boil while stirring, let it cool down a little and fill the middle of the cooled cookies.
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