Ingredients

To make these delicious Butter and Walnut Meringue Cookies, you will need the following ingredients:

For the Cookie Dough:

• 100 g butter (softened)
• 230 g all-purpose flour (may vary slightly depending on dough consistency)
• 2 egg yolks
• 80 g yogurt or sour cream (either works, depending on your preference)
• 10 g vanilla sugar
• Pinch of salt

For the Meringue Topping:

• 2 egg whites
• 100 g granulated sugar
• 10 g vanilla sugar
• 5 g cornstarch (approximately 1 teaspoon)
• 50 g walnuts (roughly chopped)

Instructions

Follow these steps for making Butter and Walnut Meringue Cookies:

1. Prepare the Cookie Dough:

• In a large bowl, cream the softened butter and vanilla sugar until light and fluffy. You can do this with an electric mixer or by hand with a whisk. The mixture should be pale and smooth.
• Add the egg yolks one at a time, mixing well after each addition.
• Gradually add the yogurt or sour cream, mixing until the mixture is well combined.
• Sift the flour and salt into the wet ingredients and stir until the dough begins to come together. You may need to use your hands at the end to knead the dough slightly.
• If the dough feels too sticky, add a little more flour, one tablespoon at a time. The dough should be soft but not too sticky to handle.

2. Shape the Cookies:

• Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
• Roll the dough into small balls, about the size of a walnut, and place them on the prepared baking sheet. Space them about 2 inches apart as they will spread slightly during baking.
• Use your thumb or the back of a spoon to create a small indentation in the center of each cookie. This will be where the meringue will sit.

3. Prepare the Meringue Topping:

• In a clean bowl, beat the egg whites until they form soft peaks. Gradually add the granulated sugar, a tablespoon at a time, while continuing to beat until the meringue becomes stiff and glossy.
• Add the cornstarch and vanilla sugar, folding gently to incorporate.
• Stir in the chopped walnuts until evenly distributed.

4. Assemble the Cookies:

• Spoon a generous amount of the walnut meringue mixture into the indentation of each cookie. Don’t worry if it looks like a little mountain of meringue; it will bake down into a lovely golden topping.
• Once all the cookies are assembled with meringue, bake them in the preheated oven for 17-20 minutes, or until the meringue is lightly golden and firm to the touch, while the cookie base remains tender.

5. Cooling:

• Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. The meringue topping will firm up as it cools, creating a perfect contrast with the soft, buttery base.

Prep Time: 20 minutes
Cook Time: 17-20 minutes
Total Time: 40-45 minutes
Servings: Makes approximately 20-25 cookies (depending on size)

Nutrition Facts (per cookie):

• Calories: 150-180 kcal
• Protein: 2 g
• Carbohydrates: 20 g
• Fat: 8 g
• Fiber: 1 g
• Sugar: 12 g
• Cholesterol: 35 mg
• Sodium: 30 mg

(Note: Nutritional values are estimates and may vary based on the exact ingredients and serving size.)

Why This Recipe is Timeless

There are certain recipes that have stood the test of time, remaining beloved across generations. Butter and Walnut Meringue Cookies are one of those recipes. These cookies capture the essence of what a great dessert should be: a perfect balance of flavors and textures that satisfy a range of tastes. The buttery cookie base gives a rich, satisfying flavor that is complemented by the sweetness and crunch of the walnut-laden meringue.

The secret to their timelessness lies in their versatility. While they have an elegant quality, making them suitable for special occasions or festive gatherings, they are also simple enough to be enjoyed on any day. Their use of classic ingredients like butter, eggs, flour, and sugar also makes them accessible to most home bakers, while the walnuts add a rustic, comforting touch that many people enjoy.

Additionally, this recipe offers an ideal way to use up egg whites, making it a great option for bakers who have leftover egg whites from other recipes. The meringue topping can be adapted to include other nuts or even chocolate chips, giving you the flexibility to personalize it to your preferences.

Tips for Making the Best Butter and Walnut Meringue Cookies:

1. Room Temperature Butter: Make sure your butter is at room temperature. This will make it easier to cream and will give your cookies a lighter, fluffier texture.
2. Don’t Overmix the Dough: Overmixing can lead to tough cookies. Once the dough comes together, stop mixing and handle it gently.
3. Whip Egg Whites to Stiff Peaks: When preparing the meringue, make sure to beat the egg whites to stiff peaks. If the meringue is not stiff enough, it will collapse while baking.
4. Toasting the Walnuts: Lightly toasting the walnuts enhances their flavor. Just chop them roughly and toast them in a dry pan over medium heat for 2-3 minutes until fragrant. This step will bring out the rich, nutty flavor in the meringue.
5. Chill the Dough (Optional): If you have time, chilling the dough for 30 minutes before shaping the cookies can help them hold their shape better while baking.
6. Avoid Overbaking: The meringue should be lightly golden, not brown. Overbaking will cause it to become too hard.

Storage Tips:

• Room Temperature: These cookies can be stored in an airtight container at room temperature for up to 4-5 days. The meringue may lose some of its crispiness over time but will still be delicious.
• Freezing: To freeze the cookies, allow them to cool completely, then store them in an airtight container or freezer bag. They can be frozen for up to 2-3 months. To enjoy, simply thaw at room temperature for a few hours before serving.

Frequently Asked Questions (FAQs):

1. Can I use a different nut instead of walnuts?

• Yes! Feel free to experiment with other nuts like almonds, hazelnuts, or pecans. Just be sure to toast them lightly to bring out the flavor.

2. Can I make the dough ahead of time?

• Yes, you can prepare the dough in advance and refrigerate it for up to 2 days. Let it soften slightly before shaping the cookies.

3. What can I substitute for yogurt or sour cream?

• If you don’t have yogurt or sour cream, you can use crème fraîche or even a little bit of milk for moisture. The texture might vary slightly, but the cookies will still turn out great.

4. Can I make this recipe without the meringue?

• The meringue topping is what makes these cookies unique, but if you prefer, you can skip it and bake the dough alone for a buttery shortbread-style cookie.

Conclusion

These Butter and Walnut Meringue Cookies are a perfect example of how simple ingredients, when combined thoughtfully, can create something truly special. They embody a sense of warmth and comfort, making them ideal for any occasion. Whether you’re baking them for a special event or just indulging in a sweet treat, these cookies will certainly impress.

What makes this recipe timeless is the balance it strikes between simplicity and elegance, providing both the familiar comfort of a butter cookie and the refined touch of meringue. It’s a classic for a reason — the taste is memorable, and the process of making these cookies is just as enjoyable as eating them.

So, gather your ingredients, preheat your oven, and bake a batch of these delightful cookies. You’ll see why they have remained a favorite for so many years. Enjoy!