These Christmas laskonky are coconut-walnut meringue cookies sandwiched with caramel mascarpone cream. The secret is making the meringue over steam (the Swiss method), which gives sturdy shells that are much less likely to crack or crumble when you fill them. They are firm, yet soften beautifully in the cream.
Laskonky are a classic Central European sweet: a delicate shell made of egg whites, sugar, coconut and nuts. Whipping the meringue over steam is the safety net here, and the caramel mascarpone cream adds a rich flavor. How do you keep the shells crisp and white?
How do you make Christmas laskonky the right way?
Whisk the egg whites and granulated sugar over steam until the sugar dissolves completely (the meringue will be hot). Then whip it with a mixer into a stiff meringue that has cooled completely. Only then fold in the coconut, walnuts and powdered sugar by hand. Dry the shells at a low temperature.
At a Glance
- Prep time: 30 min (plus cooling the cream and meringue)
- Baking time: 40 min (drying)
- Servings: about 30 pieces
- Difficulty: Challenging
- Calories: about 140 kcal per piece
- Trend: Festive baking / Gluten-free
Ingredients
For the shells
- 4 (from medium eggs) egg whites
- 1 cup plus 2 tablespoons (225 g) granulated sugar
- 1/2 cup plus 1 tablespoon (65 g) powdered sugar, sifted
- 1 1/4 cups (100 g) unsweetened shredded coconut
- 1/3 cup (40 g) ground walnuts
For the caramel cream
- 1 cup (200 g) granulated sugar
- 3/4 cup plus 1 tablespoon (200 ml) heavy cream (at least 33% fat)
- 1 cup (250 g / 8.8 oz) mascarpone, cold
Instructions
- Heat the oven to 250°F (120°C) (convection: 210°F / 100°C). Line baking sheets with parchment paper and get a laskonky stencil (a thin plastic or silicone template with round holes) ready.
- In a dry bowl, mix the shredded coconut, ground walnuts and sifted powdered sugar.
- Meringue over steam: Set up a double boiler. Put the egg whites and 225 g (1 cup plus 2 tablespoons) granulated sugar in a stainless steel bowl.
- Set the bowl over the steam (the bottom must not touch the water) and whisk constantly. Keep whisking until the mixture is hot and the sugar has completely dissolved (rub a little between your fingers to check). This takes about 5–7 minutes.
- Pour the hot mixture into the bowl of a stand mixer and start whipping on high speed.
- Whip until the meringue is stiff and glossy and the outside of the bowl has cooled completely. This is the key step.
- Fold the dry mixture (coconut, walnuts, powdered sugar) into the cooled meringue by hand with a spatula, in 2–3 additions, just until combined.
- Place the stencil on a baking sheet lined with parchment paper.
- Spread the meringue into the stencil with a spatula. Scrape off the excess and lift the stencil off carefully.
- Put the sheet in the oven and dry the shells at 250°F (120°C) for about 15 minutes.
- Then lower the temperature to 175°F (80°C) and dry for another 20–25 minutes. Do not open the oven door.
- Cream (ideally made a day ahead): Put 200 g (1 cup) sugar in a saucepan and melt it over low heat into an amber caramel.
- Warm the cream (for example in the microwave). Carefully pour the hot cream into the caramel. It will sputter and foam up!
- Stir until any lumps of caramel dissolve again. Take the pan off the heat and let the caramel cool completely (best overnight in the fridge).
- Whip the cooled caramel base. Add the cold mascarpone and whip only briefly, until the cream comes together into a firm mass.
- Sandwich the cooled shells together with the cream.
Video Recipe
Tips for Perfect Walnut Meringue Sandwich Cookies
- Stable meringue: The key to sturdy laskonky is the Swiss method (warming the whites and sugar over steam). Keep whipping the hot meringue until the bowl is completely cool, and only then add the dry ingredients.
- Cream that does not curdle: Mascarpone cream can curdle. Both the caramel base and the mascarpone must be very cold. Whip only briefly, until the cream firms up.
Easy Variations
- Coffee cream: Whip 125 g (9 tablespoons) butter with half a can of caramelized sweetened condensed milk (dulce de leche). Finally add 2 tablespoons of very strong, cooled coffee.
Frequently Asked Questions (FAQ)
Why are my laskonky sticky after baking? They were not dried long enough or they absorbed moisture from the air. Put them back in a 120°F (50°C) oven for a few minutes to dry, or store them in a perfectly dry container.
Why did my meringue deflate after I added the coconut? The meringue had not cooled enough. If you add coconut (which contains fat) to warm meringue, it breaks down and collapses.
Can I make them without a stencil? Yes, you can pipe them with a piping bag, but they will not have the traditional shape and even height. A stencil makes sure they dry evenly.
Laskonky are best on the second day, when the shells soften slightly from the cream. Store them in the refrigerator only.
The recipe is based on a version by Anna Balážová, adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
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