How to make
Beat the egg whites with the sugar, lemon juice and salt in a water bath at 50 degrees. The time is no less than 4 minutes or until they turn into a thick white mixture.
The dish is pulled away from the water bath and the beating continues for another 4 minutes, without heat.
The thick meringue is carefully mixed with the walnuts, which have been grinded into very small pieces. Work with a spatula and move it in a circle or from the bottom to the top, until a fluffy homogeneous mixture is obtained.
With a small spoon, scoop some of the mixture and put it in a pile on a tray lined with baking paper. The cookies can be slightly flattened or given the desired shape, but without being made too thin, because they will shrink when baked.
Bake the walnut cookies at 300°F (150 degrees) in a preheated oven for about 25 minutes. They can be baked at higher degrees in a shorter time, but my experience shows that they flatten more.
The best option, which I found out, is to dry them like kisses - at 230°F (110 degrees) for at least 50 minutes. Then I leave them in the switched off oven, until they cool.
From this amount of products, two trays are obtained from the standard ones in each oven.
The cooled walnut cookies harden slightly, but remain crumbly, airy and crunchy. They are so delicious - I just have no words.
In order to stick them together with cream, beat the butter with the jam and two by two stick them together with the cream in the middle. A lot of it does not need to be added.
These walnut cookies with cream are just wonderful!
