Meringue Peaks with Walnuts
Makes about 20
6 egg whites
300 grams sugar
400 grams walnuts, finely chopped (the larger they are, the more of a bite you’ll get)
Heat oven to 300°F.
In a large bowl, add the egg whites and beat them with either a handheld mixer or a standing mixer, until the mixture becomes shiny and stiff peaks appear. This means that when you turn the mixer off and remove the paddles from the egg whites, the peak that forms stays relatively upright (the very tip may lean, but the overall peak holds its shape). Similarly, the peak that forms on the end of the electric mixer paddles will also hold its shape.
While beating the egg whites, slowly pour in the sugar, little by little. Continue mixing until all the sugar is incorporated and the mixture is smooth (i.e., no visible sugar granules).
Pour in the chopped walnuts and fold them into the mixture. Make sure you fold the ingredients, rather than mix them, because you’ve been mixing the mixture and you don’t want to over mix the eggs whites.
Put baking paper on a backing tray. Using 2 small spoons, scoop dollops of meringue on to the baking paper. Try to make each meringue roughly the same size so they all bake evenly.
Bake for 25 – 35 minutes. They’ll still be soft on top, but they’ll stiffen up once they’ve cooled. One indication that they’re done is when the bottom has formed a crust and you can easily remove them from the baking tray. If they can’t be easily removed, that means it’s still soft and will may stick to the baking paper.
Remove from the oven and let them cool.
Enjoy!
