Walnut meringue sandwich cookies with vanilla cream
Votes: 2
Time: 3 hours.
Complexity: easily
Quantity: 24 meringues
Complexity: easily
Quantity: 24 meringues
Airy and crispy nutty meringues, held together in pairs by a creamy filling, are a sophisticated treat for special occasions. They're made with whipped egg whites, sugar, and finely chopped hazelnuts. To achieve the perfect texture, the meringues are baked in a warm oven for several hours and then continue to dry inside until the oven cools. For the filling, prepare a vanilla cream using butter creamed with powdered sugar. Seal the meringues together with a spoonful of cranberry jam.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cookie
- 0.5 tbsp. blanched hazelnuts
- Whites of 3 large eggs, room temperature
- 1/4 tsp cream of tartar
- 1/4 teaspoon salt
- 0.5 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup powdered sugar
Filling
- 4 tablespoons unsalted butter, room temperature
- 3/4 cup powdered sugar
- A pinch of salt
- 0.5 tsp vanilla extract
- 1/4 cup cranberry or redcurrant jam
We recommend
Cooking the dish according to the recipe:
- Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Spread the hazelnuts on a rimmed baking sheet and toast for 9-11 minutes until golden brown. Let cool, then chop finely. Reduce the oven temperature to 250°F (110°C) and line 2 baking sheets with parchment paper.
- Bake some cookiesIn a large bowl, beat the egg whites, cream of tartar, and salt with a mixer on medium speed until soft peaks form, about 3 minutes. Increase the mixer speed to medium-high and beat in the granulated sugar, 1 tablespoon at a time. Continue beating until stiff peaks form, 6-8 minutes. Stir in the vanilla extract. Add the chopped hazelnuts and sift the powdered sugar over the mixture. Stir with a rubber spatula.
- Transfer the meringue to a pastry bag fitted with a large round tip. Pipe 5cm (2in) circles onto the prepared baking sheets, keeping the tip as close to the sheet as possible, about 2.5cm (1in) apart.
- Bake, rotating the baking sheets halfway through, until the meringues are dry and come away from the parchment paper, 1.5 to 2 hours. Turn off the oven and leave the meringues in for another 30 minutes. Then transfer them to wire racks to cool completely.
- Meanwhile, prepare the filling.In a bowl, beat the butter, powdered sugar, and salt with a mixer on medium speed for 1 minute. Increase the mixer speed to medium-high and beat in the vanilla extract; beat until fluffy, about 3 minutes. Spoon 1 teaspoon of cream and 1/2 teaspoon of jam onto the flat side of each meringue half. Top with the remaining meringues.
Categories:
Similar recipes
