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Delicious, shortbread cookies with a double dose of walnuts. These treats combine a delicate buttery shortbread cookies, a cloud-like walnut meringue and a crunchy walnut half on top. They\u2019re so charming they disappear in no time ;). Beautiful and impressive, they\u2019re perfect for festive gifts, but just as lovely alongside an afternoon coffee. Highly recommended!<\/em><\/p>\n<\/blockquote>\n

Makes 40\u201345 cookies.<\/span><\/p>\n

Ingredients for the shortbread:<\/span><\/p>\n

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• 300 g plain flour<\/li>\n
• 160 g butter, cold and diced<\/li>\n
• 90 g icing sugar<\/li>\n
• 2 egg yolks<\/li>\n
• 1 teaspoon vanilla extract<\/li>\n
• a pinch of salt<\/li>\n<\/ul>\n

  Sift the flour, add the butter and quickly chop together with a knife until the mixture resembles breadcrumbs. Add the remaining ingredients and quickly knead into a dough (you can also use a food processor). Shape into a ball, flatten slightly, wrap in cling film and chill in the fridge for 60 minutes.<\/p>\n

  Ingredients for the walnut meringue:<\/span><\/p>\n

  \n
  • 2 egg whites<\/li>\n
  • 150 g caster sugar<\/li>\n
  • a pinch of salt<\/li>\n
  • 120 g ground walnuts<\/li>\n<\/ul>\n

    Additionally:<\/span><\/p>\n

    \n
    • 40\u201345 walnut halves<\/li>\n<\/ul>\n

      Remove the chilled dough from the fridge and roll out to about 3 mm thick on a lightly floured surface. Cut out round shapes using a 6 cm cutter. Gather scraps, re-roll and cut out the remaining cookies. Place the trays with the cut out cookies in the fridge while preparing the meringue.<\/p>\n

      In a mixing bowl, beat the egg whites with a pinch of salt until stiff. Gradually add the sugar, one tablespoon at a time, beating continuously until thick and glossy. Fold in the ground walnuts (the meringue will deflate slightly \u2013 this is normal).<\/p>\n

      Transfer the meringue to a piping bag with the tip cut off and pipe about 2 teaspoons onto the centre of each cookie, keeping in mind that the meringue will spread and rise during baking. Place a walnut half in the centre of each. Tip: It\u2019s best to bake a few test cookies first to see how much the meringue spreads.<\/p>\n

      Bake at 160\u00b0C for about 25 minutes, or until lightly golden. Remove and cool on a wire rack.<\/p>\n

      Store the shortbread cookies with meringue and walnuts in a tin or airtight container for up to 7 days.<\/p>\n

      Enjoy!<\/p>\n

      <\/figure>\n

       <\/p>\n

      <\/figure>\n","protected":false},"excerpt":{"rendered":"

      Delicious, shortbread cookies with a double dose of walnuts. These treats combine a delicate buttery shortbread cookies, a cloud-like walnut meringue and a crunchy walnut half on top. They\u2019re so charming they disappear in no time ;). Beautiful and impressive<\/p>\n","protected":false},"author":1,"featured_media":13215,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[72,36,32],"tags":[103],"duration":[],"tag_group":[],"class_list":["post-13214","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-christmas","category-cookies-biscuits","category-meringue-cookies","tag-walnuts"],"acf":[],"yoast_head":"\n