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Pricomigdale (Walnut Meringue Cookies)

Also called pricomigdale cu nuca, walnut macaroons

Chewy walnut cookies made from unbeaten egg whites, sugar and ground walnuts warmed in a pan, then dusted with powdered sugar so the tops crackle in the oven.

Makes
about 40 cookies
Cookies

Ingredients

Scale

Pan sizes, times and temperatures in the method are not scaled.

Method

  1. Cook the mixture. In a saucepan, combine the egg whites (6), granulated sugar (300 g1½ cups) and ground walnuts (200 g). Stir constantly over low heat for 5 to 7 minutes, until the mixture thickens, pulls together and turns slightly glossy. Don't let it boil.

  2. Off the heat, stir in the flour (30 g¼ cup), almond extract (½ tsp) and vanilla (1 tsp). Let it cool until you can handle it.

  3. Heat the oven to 340°F (170°C) and line baking sheets.

  4. Shape. With a teaspoon or piping bag, set walnut-sized mounds on the sheets, 3 cm (1¼ inches) apart. Dust generously with powdered sugar.

  5. Bake 15 to 20 minutes, until the surface is cracked and firm but the inside is still slightly soft. They should not brown.

  6. Cool completely on the sheet; they crisp as they cool. If you like, sandwich pairs with chocolate ganache or apricot jam.

Notes

  • Don't beat the whites. Stirring them raw and heating the mixture gives a dense, crackly, chewy cookie. Beaten whites make bezele cu nucă, a different cookie.
  • The powdered sugar dusting is what cracks into the crackled surface.

Ingredients

Scale

Pan sizes, times and temperatures in the method are not scaled.