It’s really difficult to explain one of the most delicious tastes that I know!
But I can tell you this: This cookie is one of the reasons why I love my wife!
She has been doing these cookies for almost 10 years (2-3 times a year), and I’ve never EVER got enough of them. More so, all our guests were really impressed and asked for the recipe.
This time she let me take some pictures and explain the process.
It’s nothing related to prepping… just a really nice thing to try out. Or if you store/have some walnuts that are about to expire (usually 1 year shelf-life) you can turn them into these awesome cookies!
- 6 eggs
- 2 glassfuls of ground walnuts
- 1 pounds sugar (500g)
- 4 Tbsp. Milk
- 1 Tbsp. Cacao
- 1 oz rum extract (I used this one) – Rum extract is your best option but if you don’t have it, any extract will work.
- 1 Tbsp. Vinegar
Making the meringues
First separate the egg whites from yolks.
In a large bowl, whisk the egg whites (I used a manual whisk) until frothy. Add 0.66 pounds sugar (a glassful plus a few Tbsp. – 3/5 of total sugar).
I highly recommend mixing the white eggs with the sugar over a boiling pot.
After mixing for 5-10 minutes the foam should harden a little bit. Now add 1-2 Tbsp. of vinegar and mix for only 15 seconds (it will harden quickly). Take the bowl away from heat. This is how it should look like:
Add 1 glassful of ground walnuts (half) and mix it in the same bowl.
Add the mixture in a pastry bag (or any kind of plastic bag and cut one corner). The meringues should be about 1.5 – 2 inches (4-5 cm) large and 0.5 inches (1-1.5 cm) high (there are no rules; you can make them any size you want).
Bake for about 1 hour at 160° F (70° C).
Making the Cream
In a bowl mix the yolks with the rest of the sugar (0.44 pounds)
Add the milk and the cacao. Mix and then boil this cream until it becomes the consistency of the sour cream (see picture):
Gradually add the cream to the margarine and mix them together.
Assembling the Cookies
Before assembling the cake you have cool down the cream and the meringues. But not fast. Simply let them stay at room temperature for 15 minutes. (Optional – Then you can refrigerate them for 5 minutes to assemble them easier)
Spread the cream (about one and a half tsp.) over the top of a meringue. Add another meringue on top.
Roll in the ground walnuts like this:
Place the cookies into the refrigerator for an hour or two before eating them.
For those of you who can’t eat sugar or want to lose some pounds, and still enjoy some of the most delicious deserts… there is a simple and delightful solution. Kelley Herring is the founder & CEO of Healing Gourmet, the world’s leading provider of organic, sustainable recipes and meal plans for health and weight loss. You can find more details on her website: Guilt Free Desserts.