Crisp meringue cookies with walnut cream recept

Name: Crisp meringue cookies with walnut cream
Yield: 12
Ingredients: 4 egg whites; 200 g granulated sugar; 120 g ground walnuts; 1 teaspoon vanilla sugar; a pinch of salt; 150 g butter; 80 g powdered sugar; 60 g ground walnuts; 1–2 tablespoons cream to soften

Easy to prepare
12 portions
0 minutes

Jan, 16. 12. 2025

Print recipe

Homemade meringues are among the classic Czech confections that always look luxurious and festive. Yet it’s a recipe even a beginner can master – you just need patience when drying the meringue shells and a good nut cream. The result is airy, delicate meringues that smell of nuts and literally melt in your mouth. They’re perfect with coffee, on a festive table, or as an elegant homemade gift.

For 12 portions

Ingredients

Dough:

4 egg whites
200 g granulated sugar
120 g ground walnuts
1 teaspoon vanilla sugar
a pinch of salt

Nut cream:

150 g butter
80 g powdered sugar
60 g ground walnuts
1–2 tablespoons cream to soften

Preparation procedure

Preparing the meringue batter Whisk the egg whites with a pinch of salt until soft peaks form. Gradually add the sugar and beat for 5–7 minutes, until a glossy, stiff meringue forms. Add the ground nuts and vanilla sugar and gently fold in with a spatula.
Shaping the meringues Transfer the meringue mixture into a piping bag fitted with a plain or star nozzle. Pipe ovals or strips of the same size onto a baking tray lined with parchment paper. It's important that they all have the same thickness – the shells will be easier to sandwich together.
Drying Preheat the oven to 120 °C. Dry the meringues for 20 minutes. Then reduce the temperature to 90–100 °C and continue drying for another 35–45 minutes, until they are light, dry and come off the paper easily. Let them cool completely.
Nut cream Beat the butter until light and fluffy. Gradually beat in the powdered sugar and ground nuts, and add a little cream if needed so the filling is smooth and easy to spread.
Assembling the meringues Sandwich two cooled shells together with a layer of the nut cream. Let the finished meringues rest in the refrigerator for at least 2–3 hours so the filling firms up and the flavors meld.

Number of servings: approx. 20–24 meringues (10–12 sandwich pieces)

Total preparation time: 1 hour 30 minutes

Conclusion

Homemade meringues with walnut cream are a dessert that won’t disappoint. The combination of a delicate shell and a buttery nut cream creates a harmony of flavors typical of traditional Czech confectionery. If you let them rest for a few hours, the taste will become even more pronounced and the texture perfectly tender. They are great for festive occasions as well as a genuine homemade treat for everyday enjoyment.