Meringue Cookies with Walnut and Cream

To create an irresistible delicacy, we start by preparing the composition for the nut cookies. In a large bowl, beat the egg whites well with a pinch of salt, using a mixer on medium speed. As the egg whites begin to foam, gradually add the sugar, one tablespoon at a time. Continue beating until the mixture becomes a thick, glossy cream that forms stiff peaks. This process is essential for achieving airy and fluffy cookies.

Meanwhile, prepare the nuts, which you will chop using a food processor or a knife, until they become a fine powder. Add a tablespoon of cornstarch over the ground nuts and mix well to prevent them from clumping during incorporation. Once the egg whites are ready, add the nut and cornstarch mixture to the bowl with the egg whites, gently folding with a silicone spatula or a wooden spoon, making delicate up-and-down motions to retain the air in the mixture.

Prepare a baking tray by lining it with parchment paper. Using a larger piping bag tip, start forming small portions of dough on the parchment paper, making sure to leave enough space between them, as the cookies will spread during baking. Preheat the oven to 220 degrees Celsius and place the tray with the cookies inside, allowing them to bake for about 5 minutes until they turn golden and slightly browned at the edges. It is important to closely monitor the baking process, as the cookies can burn quickly.

Once baked, remove the tray from the oven and let the cookies cool completely on a wire rack. This will allow the cookies to maintain their crispy texture. Meanwhile, prepare the hazelnut cream or melted chocolate in a double boiler. Once cooled, stick the cookies together two by two with the chosen cream, thus forming small delicious sandwiches. This dessert can be served as a refined snack or as a sweet ending to a special meal. Enjoy every bite, relishing the perfect combination of the crunchy texture of the cookies and the smooth hazelnut or chocolate cream.