Walnut Meringue Roche Cookies

1. 1

   Prepare the ingredients: Lightly roast the walnuts in a frying pan, then finely chop.

2. 2

   Chill the egg whites.

3. 3

   Preheat the oven to 120C.

4. 4

   Make the meringue: After beating the egg whites, add a pinch of salt, whip, then, gradually add the sugar, 1/2 teaspoon at a time, in about 3 batches using a hand mixer.

5. 5

   When the meringue forms stiff peaks, if adding cocoa powder, add it in at this time.

6. 6

   When the color evens out, add the walnuts and fold them in.

7. 7

   Drop spoonfuls of the meringue onto the parchment paper.

8. 8

   To dry cook, let them bake for 30 minutes at 120C, then 20 minutes at 100C, and about 10 minutes at 90C.

9. 9

   The baking time will vary depending on your oven, so adjust as necessary.

10. 10

    If you chill them in the refrigerator after they cool, they will dry faster.

11. 11

    If possible, store in the refrigerator.

* Per serving · 4 servings · Values may vary.

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