Nut-Filled Meringue Cookies

Table of Contents

For the Dough:

For the Filling:

- 100g Walnuts, chopped (or other chopped nuts like pecans, almonds, or hazelnuts)
- Pinch of Salt
- 1 teaspoon Vanilla Sugar (or substitute with 1 teaspoon regular sugar and a few drops of vanilla extract)

Additional Items:

1. Make the Dough: Cream together the softened butter and sugar in a mixing bowl until light and fluffy. This will take a few minutes with an electric mixer or by hand.
2. Beat in Wet Ingredients: Once the butter and sugar are well combined, beat in the egg yolk and sour cream until everything is well incorporated.

1. Dry Ingredients: In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cookies tough.
2. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Chilled dough is less likely to spread too much while baking, resulting in cookies that hold their shape better.
3. Prepare the Filling: While the dough chills, prepare the meringue filling. In a clean, grease-free bowl, beat the egg white with a pinch of salt until stiff peaks form. Gradually whisk in the sugar and vanilla sugar (or sugar and vanilla extract) until the meringue is glossy and stiff. Gently fold in the chopped walnuts using a rubber spatula.

1. Preheat and Prepare: Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper for easy cleanup.
2. Assemble and Bake: On a lightly floured surface, roll out the chilled dough to a thickness of about 3mm (1/⅛ inch). Use a round cookie cutter to cut out circles from the dough. Place a dollop of the nut meringue filling in the center of each dough circle.
3. Bake the Cookies: Arrange the filled cookies on the prepared baking sheet, leaving some space between them for spreading. Bake for 20-25 minutes, or until the edges are golden brown. The baking time may vary depending on your oven, so keep an eye on them to avoid over-browning.

Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. The meringue filling will firm up as it cools.