Walnut Kisses Recipe

Give a loved one a Danish kys — a small meringue — to show you’re sweet on them! Word is they are great crushed over ice cream.

| October 2019

walnut-kisses 

In Danish we call a small meringue a kiss, or kys, because they are as delightful as one. Sweet, crunchy and melting like air in the mouth.

Makes 40

Ingredients:

  • 4 egg whites
  • 250g/11/4 cups caster/superfine sugar
  • 1/2 tsp vinegar
  • 150g/5 1/4 oz walnuts, chopped

Directions:

  1. Preheat the oven (not fan) to 110 degrees Celsius/225 degrees Fahrenheit/gas mark 1/4. 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
  3. in the chopped walnuts.
  4. 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.
  5. 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.

Also from Scandi Bites:

scandi-bitesThis is the perfect little gift for Scandi fans who want to bring some Nordic charm into their kitchen. With over 60 sweet and savory recipes for all sorts of snacks, treats, fingerfood, bakes and pastries, it will provide plenty of inspiration for every occasion throughout the year. Doyenne of Danish baking, Trine Hahnemann, shares all her favorite treats in this cute cookbook so that you can make your own delicious cardamom buns, almond cookies, honey bombs, coconut macaroons and smoked salmon open sandwiches, among many others.

Recipes excerpted with permission from Scandi Bites: 60 Recipes for Sweet Treats, Party Food and Other Little Scandinavian Snacks by Trine Hahnemann, published by Quadrille, October 2019, RRP $19.99 Hardcover.






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