Light meringue and nut kisses

Ingredients for 1 servings:

• 600 g spelt flour, fine
• 250 g cane sugar, fine
• 1 vanilla pod(s), including the pulp
• 1 pinch of salt
• 40 g cocoa powder
• 2 eggs
• 300 g butter or margarine
• 8 egg whites
• 400 g cane sugar, fine
• 4 tsp lemon juice
• 400 g walnut kernels

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 12 minutes; Total time approx. 2 hours 12 minutes

approx. 156 pieces

To prepare, quarter the walnuts. Mix the ingredients for the shortcrust pastry until smooth and chill for at least 1 hour or overnight. Roll out the dough to a thickness of 2-3 mm and cut out approximately 156 circles with a diameter of 3 cm. Place the circles on baking sheets lined with baking paper, leaving a little space between them, and chill again. For the meringue, beat the egg whites until stiff peaks form and add the lemon juice. Slowly add the sugar and beat until the meringue is a glistening white. Preheat the oven to 170°C fan/convection oven. Using a piping bag fitted with a perforated nozzle, pipe small caps onto the circles. Leave a border free as the meringue will still rise. Place a quartered walnut on each cap. Bake the cookies for 10-12 minutes, until the meringue is lightly browned. Let the cookies cool and be careful when packing them, as the caps can break easily. However, you can store them on top of each other in a cookie tin.