I came across walnut meringues whilst photographing La Bretagne Patisserie in Rose Bay, Sydney. I was first captured by their rusticity and character. No two were even slightly similar. My interest ended there however as I've never been a fan of the stock standard sugar tasting meringues. I looked closer and saw little chunky jewels clinging to their sides. My curiosity grew. Turns out they were walnuts. An interesting concept - or at least, something I had not come across till now. Here I have recreated them adding a dash of cinnamon, perfect for creating that warmth we need in these winter months. —Lisa Brooke
walnut, roughly chopped
In This Recipe
Preheat oven to 180°c
Place egg whites in large mixing bowl and add the pinch of salt. Beat with an electric beater or by hand until soft peaks form.
Add the sugar a tablespoon or so at a time until the peaks start to come together and stiffen.
Add cinnamon and walnuts and fold gently with a spatula to combine.
Spoon small mounds of the mixture onto a parchment-lined baking sheet. Approximately an inch or so in diameter. I like to roughen up the edges slightly by creating flicks with the spoon.
Bake for 20 minutes or until the meringues dry to the touch. Allow to cool completely before removing from baking sheet.
Enjoy crushed with a berry compote and cream or as is with a cup of tea.