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Author Notes: 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
cup caster sugar
cup walnut, roughly chopped
- 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.