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"The contrast between the earthy and chewy chopped walnuts and the ethereally light and crisp meringue makes these kisses most appealing." András Schiff
  • 1 cup walnuts, chopped into about 1⁄4" pieces
  • 2 large egg whites
  • 1⁄4 tsp. cream of tartar
  • 1⁄2 cup superfine sugar or regular granulated sugar processed in the food processor into finer-grained sugar

Preheat oven to 200ºF. Line the baking sheet with parchment paper. Coarsely chop walnuts with a knife. Whip egg whites and cream of tartar until egg whites form fairly stiff peaks. While whipping, gradually stir in about 2/3 of the sugar, until the whites become stiff and shiny. Using a rubber spatula, gently fold in first the remaining sugar then the chopped nuts. Use heaping tablespoonfuls of the cookie mixture to make free-form cookies, each about 1 1⁄4" in diameter and 1" high on the parchment paper. Leave about 1" of space between cookies. Bake the meringues in the preheated oven for about 1 hour 15 minutes. They should remain white or turn only the slightest beige. You should be able to easily lift the dry and crisp cookies off the paper. Store them in an airtight container, where they will keep for weeks.

Yields about 24 cookies.