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Nutty Kisses: Crunchy Cookies with a Meringue Cloud - photo 1
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Nutty Kisses: Crunchy Cookies with a Meringue Cloud

Cakes and Bakes Desserts Snacks 120 min Medium 4 wyświetleń ~20.61 PLN - (0)
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Description

Nutty Kisses are unique cookies that combine three perfect textures and flavors. The base is an ideally crumbly, buttery dough that melts in your mouth, providing a solid foundation for the rest of the composition. A thin layer of tangy currant jam breaks the sweetness and adds a refreshing note. The whole is topped with a cloud of light meringue, crisp on the outside and gently chewy on the inside, richly filled with pieces of toasted walnuts. These cookies are small works of pastry art that delight both in appearance and taste. They are perfect for a holiday table, an elegant gathering, or simply as a sweet moment of pleasure with a cup of aromatic coffee. Their preparation, although requiring several stages, is extremely satisfying, and the final result will surely reward every effort.

Składniki (10)

Servings:
6
  • Mąka pszenna tortowa typ 450 250 g
  • Butter 150 g
  • Powdered sugar 50 g
  • Egg yolk 2.2 szt.
  • Białko jaja 2.7 szt.
  • Cukier drobny do wypieków 8 łyżek
  • Walnuts 100 g
  • Dżem z czarnej porzeczki 50 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Potato flour 5 g
💰 Szacowany koszt dania: ~20.61 PLN (3.44 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of shortcrust pastry

1

Prepare a large bowl. Add the sifted all-purpose flour, powdered sugar, and a pinch of salt. Mix the dry ingredients with a whisk or spoon to distribute them evenly. Sifting the flour and powdered sugar will aerate them and prevent lumps from forming in the batter.

Ingredients: Mąka pszenna tortowa typ 450, Powdered sugar, Salt
Use a large, wide bowl that will make it easier to knead the dough later. A flour sifter or fine sieve will be very helpful. This step ensures a light and uniform texture of the dough.
2

Take the butter straight out of the fridge. Cut it into small cubes (about 1x1 cm) and add it to the dry ingredients. Now, using your fingertips, quickly rub the butter into the flour until you achieve the consistency of wet sand or fine crumbs. Try to work quickly so that the butter doesn't warm up too much from the heat of your hands.

Ingredients: Butter
The key to flakiness is cold butter. You can also use a pastry cutter or a food processor (in pulse mode) to make the process even faster and to avoid warming the butter. Avoid melting the butter with your fingers.
3

Make a small indentation in the center of the crumble. Crack two egg yolks into it. Now quickly and efficiently knead all the ingredients into a uniform, smooth ball of dough. Knead only until the ingredients are combined - over-kneading will make the dough tough after baking.

Ingredients: Egg yolk
Keep the egg whites in a clean, dry bowl - they will be needed for the meringue. If the dough is too dry and doesn't want to come together, you can add 1 teaspoon of cold water. The finished dough should be smooth and not stick to your hands.
4

Flatten the formed ball of dough slightly, wrap it tightly in plastic wrap, and place it in the refrigerator for at least 30-40 minutes. Chilling the dough is crucial as it causes the butter to harden, making it easier to roll out and ensuring the cookies have the perfect crispness.

Flattening the dough into a disk shape will help it chill evenly and faster. You can prepare the dough a day in advance and store it in the refrigerator.

Preparation of nut meringue

5

While the dough is chilling, prepare the meringue. Chop the walnuts fairly finely, but so that pieces are still noticeable. You can do this with a knife on a cutting board or in a food processor, using the pulse mode to avoid grinding them into flour.

Ingredients: Walnuts
To enhance the flavor of the nuts, you can toast them in a dry pan for 3-4 minutes until they become fragrant. Remember to let them cool completely before chopping.
6

In a perfectly clean and dry bowl (preferably glass or metal), pour in the egg whites. Start beating them with a mixer on medium speed. When the egg whites begin to froth and turn white, increase the mixer speed to maximum. Beat until the foam becomes thick and stiff – when you remove the mixer beaters, clear, non-falling peaks (known as 'stiff peaks') should remain on it.

Ingredients: Białko jaja
Make sure that the bowl and mixer beaters are absolutely free of grease, otherwise the egg whites will not whip. Even a drop of yolk can ruin the meringue. Egg whites at room temperature whip faster and to a greater volume.
7

Without stopping the beating on the highest speed, start adding the fine sugar, one tablespoon at a time. Add the next tablespoon of sugar only when the previous one has completely dissolved. This process will take a few minutes. The finished meringue should be very thick, shiny, and smooth. If you rub a bit of the meringue between your fingers, you should not feel any sugar crystals.

Ingredients: Cukier drobny do wypieków
Patience is key. Adding sugar too quickly can cause the meringue to collapse and become runny. This is the most important step in preparing the perfect meringue!
8

To the finished, glossy meringue, add the chopped walnuts and (optionally) the sifted potato starch. Now, using a large spoon or a silicone spatula, very gently mix the ingredients. Make sweeping motions from the bottom of the bowl upwards, trying to lose as little volume from the meringue as possible. Mix only until the ingredients are combined.

Ingredients: Walnuts, Potato flour
The mixing technique is called 'folding'. The idea is to 'wrap' the dry ingredients into the meringue, rather than mixing them vigorously. This will help maintain the lightness and fluffiness of the meringue.

Assembling and baking the cookies

9

Preheat the oven to 170°C (with fan) or 180°C (without fan). Line two large baking sheets with parchment paper. Take the chilled dough out of the fridge. On a lightly floured countertop, roll out the dough into a sheet about 3-4 mm thick.

Ingredients: Mąka pszenna tortowa typ 450
If the dough is very hard after taking it out of the fridge, wait 5-10 minutes. Roll from the center outwards, turning the dough occasionally to prevent it from sticking. Do not sprinkle too much flour to avoid changing the proportions of the dough.
10

Using a round cookie cutter or a glass with a diameter of about 5 cm, cut out circles from the dough. Place them on the prepared baking sheets, leaving small gaps between them. Knead the leftover dough again, roll it out, and cut out more cookies.

Work efficiently so that the dough remains cool. If it starts to get too soft, you can put it back in the fridge for a moment.
11

Spread a very thin layer of blackcurrant jam on each cake round. Then, top with a portion (about 1 heaping teaspoon) of nut meringue. You can do this using two teaspoons or a piping bag with a round tip, creating small, neat mounds.

Ingredients: Dżem z czarnej porzeczki
Do not put too much jam so that it doesn't overflow during baking. The meringue will rise slightly while baking, so do not spread it all the way to the edges of the cookie.
12

Place the trays with cookies in the preheated oven. Bake for about 15-20 minutes. The cookies are ready when the bottoms are lightly golden, and the meringue is dry on top and has an appetizing beige color. After baking, remove the trays from the oven.

Every oven bakes differently, so keep an eye on the cookies towards the end of baking. The meringue should be crispy on the outside. If you have two baking sheets, bake them simultaneously on two levels with the convection setting on.
13

Leave the cookies on the baking sheet for 5 minutes to firm up slightly, then carefully transfer them to a wire rack using a wide spatula to cool completely. This step is important because hot cookies are very delicate, and cooling on the rack allows for air circulation, keeping the bottoms crispy.

Do not leave the cookies to cool on the hot baking sheet, as they will continue to 'bake' from the bottom and may become too hard. Cooling on a rack is key to maintaining the perfect texture.

Fun Fact

💡

The name 'meringue' probably comes from the Swiss town of Meiringen, where, according to legend, it was invented by the Italian pastry chef Gasparini in the late 17th century. On the other hand, shortbread has its roots in medieval Scotland and was originally made from leftover bread dough.

Best for

Święta Bożego Narodzenia Wielkanoc Eleganckie przyjęcie Do popołudniowej kawy lub herbaty

Tips

🍽️ Serving

Cookies look best arranged on a cake stand or an elegant plate. Before serving, you can dust them with a little powdered sugar for a 'frosted' effect. They are a perfect accompaniment to coffee, tea, hot chocolate, or a glass of sweet dessert wine.

🥡 Storage

After completely cooling, store the cookies in an airtight metal or glass container at room temperature. They will stay fresh and crisp for up to 7 days. Avoid plastic containers, as they may cause them to become moist.

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