WALNUT MERINGUE CRESCENT COOKIES

Directions

1. Preheat oven to 212°F/ 100°C.
2. Prepare four parchment-lined baking sheets.
3. In a large mixing bowl, whisk egg whites using an electric mixer for about 3 minutes, until they thicken slightly. Add in sugar and lemon zest and continue whisking for another 2 minutes. The batter is thick at this stage but not holding stiff peaks.
4. Transfer the bowl over a saucepan of boiling water and continue whisking by hand, periodically, until egg whites hold stiff peaks. Remove from heat and set aside to cool for 5 minutes.
5. Place ground walnuts onto a plate. Scoop out one teaspoon of the meringue, roll it in nuts thoroughly, trying not to touch it much (do not leave any spots uncovered). Transfer it very gently onto the baking sheet and shape into a crescent shape. Continue with the rest of the meringue, leaving 2 in/5 cm between cookies.
6. Bake for 1 ½ hours, without opening oven door. Let cool in the oven for an additional 1 ½ hours before serving. Store in an airtight container for up to 4 days.