Walnut cookies

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Beat egg whites until stiff. Slowly pour in the sugar. Keep beating until the sugar is completely dissolved. Carefully fold in salt, flour, cocoa, ground walnuts and dissolved lukewarm fat with a whisk. Pour the mixture into a piping bag with a small perforated nozzle. Spray small (3 cm Ø) heaps onto a baking tray lined with baking paper.

2. 2

   Cover half of them with walnut kernels. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 20 minutes. Remove from the baking tray and let cool on a cake rack. For the filling, sieve icing sugar into a pot. Mix 4 tablespoons of whipped cream with soluble coffee. Coarsely chop the chocolate coating. Heat the icing sugar while stirring until it caramelises. Add remaining cream and bring to the boil while stirring. Add couverture and dissolve while stirring. Add cream-coffee mixture. Pour mixture into a bowl and chill. Then whisk the mixture with the whisks and fill into a piping bag with a small star nozzle.

3. 3

   Add remaining cream and bring to the boil while stirring. Add couverture and dissolve while stirring. Add cream-coffee mixture. Pour mixture into a bowl and chill. Then whisk the mixture with the whisks and fill into a piping bag with a small star nozzle. Spray a small circle on each uncoated cookie. Place the walnut biscuit on top. Results in approx. 30 filled biscuits

4. 4

   Per cookie approx. 540 kJ/ 130 kcal