John Myers
Walnut – Date – Clouds
The perfect walnut – date – clouds recipe with a picture and simple step-by-step instructions.
- 100 g Walnut kernels
- 150 g Powdered sugar
- 100 g Dates pitted and dried
- 2 St. Protein
- 1 pinch Salt
- Roughly chop the walnuts in the blitz chopper and briefly toast them in a pan over medium heat. Dust with 3 tablespoons of powdered sugar and caramelize while stirring.
- Spread the caramelized nuts on the baking paper and let them cool. Cut the dates into very fine strips.
- Use the whisk of the food processor or hand mixer to beat the egg whites and salt until stiff. Gradually add the rest of the icing sugar and whip everything into a thick, frothy meringue. Mix the walnuts and dates and carefully fold into the meringue.
- Gradually remove some of the mixture with two teaspoons and place it on the baking sheets as a little walnut-sized pile with sufficient space. Put the trays one after the other in the oven (center) 150 ° C and bake the biscuits for about 15 minutes. Let cool down on the baking sheet.
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