Walnut Kisses

Recipe from the book Scandinavian Comfort Food by Trine Hahnemann,(published by Quadrille)

Recipe published in Feast, Issue 10 – October 2016 

Makes Forty

INGREDIENTS

Method
1. Preheat the oven (not fan) to 110°C/225°F/gas mark ¼. Line 2 baking sheets with baking parchment

2. Using an electric hand whisk, whisk the egg whites until stiff, then whisk in the sugar 1 tbsp at a time, until very stiff and all the sugar has been added. Add the vinegar and fold in the chopped walnuts

3. Using 2 spoons, place dollops of the meringue mixture on the sheets (not too neat; they should look rustic). Bake for 1 hour, then turn off the heat, open the oven door and leave it ajar for 15 minutes. Take the meringues out of the oven and leave to cool completely on a wire rack, still on their sheets of baking parchment

4. Serve right away, or pack into cellophane bags and give away as gifts. They last for weeks in a cake tin. They are also great crushed over ice cream