Made these last night, also an eye-balling process getting the job done quickly, but man they turned out great! I'll probably try them again tonight to see if I've correctly replicated the recipe for what I did to make them just at that texture..Essentially a normal chocolate merengue cookie, with folded in ground walnuts, ending up with a scrumptuously crunchy exterior shell, and chewey-nutty interior, a lot like the small cookies they use to make macaroons, or as they're called in Switzerland, Luxembürgerli... here's pic of those from an indulgence session with my dear friends last week ;)
In any case, after they turned out well, here was my jotted down approximation that I'll have to try again asap..
3 egg whites
~1/8 ish tsp cream of tartar (just shook some in...)
pinch of salt
somewhere between 1 - 1.25 c raw grain sugar
1 teaspoon vanilla
2 Tbsp dark cocoa powder
several Tbsp of well-ground Walnuts to the point that they were kind of moist but still not a walnut-paste
Preheat oven to ~160 C (around 320 F)
Put the first 4 into a large metal bowl set over a large pot with a bit of simmering water (double-boiler arrangement), and over a medium-boil beat it till very fluffy and stiff peaks for about 5 minutes, remove from heat then quickly beat in the vanilla, and cocoa powder just until incorporated, then dump over the ground walnuts, and fold the batter over itself a few times to just barely mix it in. Into a pastry bag of sorts, and pipe out small rounds onto parchment paper. Baked for roughly 20 minutes, rotating once mid-way to check on them and evenly bake if your oven is hotter on one side like mine :)
They should be done when they've got a crispy outter shell when you tap on them
I should try to make a nice cream filling and actually construct those Luxembürgerli out of them next time, too! .. alone they were really tasty though, I ate way more than I know I should have :D
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