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
Ingredients
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3
egg whites
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3/4 cup
caster sugar
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Pinch
salt
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1 teaspoon
cinnamon
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1/2 cup
walnut, roughly chopped
Directions
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Preheat oven to 180°c
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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.
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Add the sugar a tablespoon or so at a time until the peaks start to come together and stiffen.
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Add cinnamon and walnuts and fold gently with a spatula to combine.
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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.
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Bake for 20 minutes or until the meringues dry to the touch. Allow to cool completely before removing from baking sheet.
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Enjoy crushed with a berry compote and cream or as is with a cup of tea.
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