Jelly Sandwiches with Meringue and Walnuts
A modernized take on a classic jelly sandwich, featuring homemade meringue 'zephyrettes' and chopped walnuts.
Ingredients
- 3 Egg whites (For the meringue)
- 0.75 cup Granulated sugar (For the meringue)
- 0.5 teaspoon Vanilla extract (For the meringue)
- 0.5 cup Quince jelly
- 0.5 cup English walnuts (Chopped)
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Instructions
- 1Preheat oven to 200°F (93°C). Line a baking sheet with parchment paper. In a clean, dry bowl, beat 3 egg whites until stiff peaks form. Gradually add 3/4 cup granulated sugar, beating until glossy and smooth. Stir in 1/2 teaspoon vanilla extract. Drop meringue by spoonfuls onto the prepared baking sheet. Bake for 1 hour, or until dry and crisp. Let cool completely.
- 2Spread quince jelly on the flat side of half of the meringue cookies. Sprinkle chopped English walnuts over the jelly. Top with the remaining meringue cookies, pressing gently to create a sandwich.
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