Christmas Baking
Walnut Meringue Laskonky: Sturdy Coconut-Walnut Shells Made With the Swiss Steam Method and Caramel Cream
Coconut-walnut laskonky made with the Swiss steam method and filled with caramel mascarpone cream.
NutritionApproximate, per serving
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.
- Stable meringue: warm the whites and sugar over steam, then whip until the bowl is cool before folding in the dry ingredients.
- Both the caramel base and the mascarpone must be very cold, or the cream can curdle.
- Coffee cream: whip 125 g (9 tablespoons) butter with half a can of dulce de leche and 2 tablespoons strong cooled coffee.
- Store in the refrigerator.