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!)
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.
- 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.