These delicious little cookies are so easy to make! They have become a favorite of our family. I found the recipe in one of my old cookbooks and it is said they were popular during the WWII era.
These walnut meringues are affectionately known as Soldier’s Kisses. The delightful combination of light, airy meringue and crunchy, nutty goodness is the perfect remedy for that tired, fast-food routine and a special treat at any time.
INGREDIENTS:
- 2 egg whites (separate when the eggs are still cold from the refrigerator)
- Pinch of salt
- 1 cup soft brown sugar
- 2 cups finely chopped walnuts
DIRECTIONS:
- Let them egg whites come to room temperature for 15-20 minutes.
- Preheat oven to 225 degrees. Line a baking sheet with parchment paper.
- Use a large bowl and make sure it is completely clean and totally dry. Any oily residue will affect the meringues.
- Beat the egg whites with an electric mixer until they are full of air bubbles and become white; sprinkle sugar and salt over the top, one-third at a time, until it is all is incorporated. (Be sure to move the mixer around the bowl to evenly incorporate the sugar into the egg whites to help stabilize the foam.)
- Continue beating the mixture is thick and shiny and is stiff enough to hold its shape when dropped from a spoon. Lightly fold in the walnuts. Drop by heaping teaspoonful onto the prepared baking sheet. Make sure to leave a space between each one as they will puff up when cooking.
- Bake until dry to the touch and delicately brown, about 40-50 minutes. The meringues require drying rather than baking. Keep an eye on them to prevent burning.
- Turn the oven off, slightly open door and let the meringues sit in the cooling oven for about 20 minutes before placing on a cooling rack. This helps prevent cracking.