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walnut meringue crescent cookies

Walnut Meringue Crescent Cookies

These little cookies in a cute crescent moon shape are the easiest dessert to make, but so flavourful, with a tender base, a jam layer and a creamy, nutty top. Perfect for holidays and any other occasion!
(Contains allergens!)
5 from 33 votes
Prep Time 30 minutes
Cook Time 40 minutes
Cooling time 20 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine Romanian

Ingredients
  

The dough

  • 200 g organic coconut oil
  • 5 egg yolks organic, medium
  • 400 g plain flour organic, white
  • 1 tsp baking powder flat
  • 80 g coconut sugar organic
  • 1 organic orange zest
  • 1 pinch salt sea/rock

Organic strawberry jam

    The merengue

    • 5 egg whites
    • 120 g ground coconut sugar organic
    • 150 g ground walnuts organic
    • 1 pinch salt sea/rock
    • 1 tbsp rum essence

    Instructions
     

    To make the dough

    • Add the coconut oil at room temperature, a pinch of salt, orange zest, and coconut sugar in a large mixing bowl. Use a handheld mixer and the dough hooks to mix at a low speed.
    • Add the egg yolks one by one and continue mixing.
    • Sieve the flour and baking powder over and mix until it incorporates nicely.
    • If the dough becomes too firm, add a spoon or two of milk and mix. Optionally, chill the dough for half an hour.
    • Move the dough into a lined baking tray and level it by pressing gently with your wet hands.
    • Spread the jam over and level it nicely with a spatula.

    The meringue

    • Preheat the oven to 180°C (356°F) and line the baking tray with a silicone sheet or baking parchment.
    • Batter the egg whites with a pinch of salt at high speed until stiff. Use a grinder to finely grind the coconut sugar (until you obtain a powdered, lighter brown icing sugar). Add it gradually to the eggs and mix at a low speed.
    • Grind the walnuts (not too long; they need to remain flakey) and add them to the batter. Fold gently with a spatula until incorporated. Add the rum essence.
    • Pour the meringue over the jam and level it without using too much pressure.
    • Bake for 40 minutes and check the top is not charring.
    • When the baking time is up, use a toothpick to check that the walnut meringue and base are cooked thoroughly.
      crescent cookies cut with a drinking glass
    • Keeping the parchment/silicone sheet, move the cake from the tray to a cooling rack. Allow it to cool slightly.
    • Move from the cooling rack to the tabletop and use a medium drinking glass to cut the crescent moon shapes while the cake is still warm.
    Keyword Christmas treats, walnut meringue crescent cookies