Walnut Kisses Recipe

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by AdobeStock/Diana

Ingredients

  • 4 egg whites
  • 250g/11/4 cups caster/superfine sugar
  • 1/2 tsp vinegar
  • 150g/5 1/4 oz walnuts, chopped

Directions

  • Preheat the oven (not fan) to 110 degrees Celsius/225 degrees Fahrenheit/gas mark 1/4. Line 2 baking sheets with baking parchment.
  • Using an electric hand whisk, whisk the egg whites until stiff, then whisk in the sugar 1 tbsp at a time, until very stiff and all the sugar has been added. Add the vinegar and fold
  • in the chopped walnuts.
  • Using 2 spoons, place dollops of the meringue mixture on the sheets (not too neat; they should look rustic). Bake for 1 hour, then turn off the heat, open the oven door and leave it ajar for 15 minutes. Take the meringues out of the oven and leave to cool completely on a wire rack, still on their sheets of baking parchment.
  • Serve right away, or pack into cellophane bags and give away as gifts. They last for weeks in a cake tin. They are also great crushed over ice cream.
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In Danish we call a small meringue a kiss, or kys, because they are as delightful as one. Sweet, crunchy and melting like air in the mouth.

Makes 40

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