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Walnut cookies – 30 pcs
- 3 egg whites
- 100 g Tagatesse
- ½ Tsp salt (Seltin)
- 250 g walnuts
- 100 g dark chocolate with at least 70 % cocoa
- ½ –1 red chilli
To do this:
- Set the oven at 175 °C.
- Have the egg whites in a bowl and whisk into Tagatesse little by little, plus the salt. Use a food processor, so you get a fairly thick meringue.
- Coarsely chop walnuts and chocolate, finely chop the chili. Mix all of this in the meringue.
- Use a teaspoon and add the tops of the meringue on a baking sheet with greaseproof paper. Bake right in the oven for approx. 12 minutes. Allow to cool on the plate.
Store in a box in the fridge or freeze.