Laskonky Christmas Cookies

Method

1. To make the Laskonky Christmas Cookies, first slice the walnuts thinly using a mandoline, then sift the powdered sugar and breadcrumbs and add them to the walnuts. At this point, move on to the pasteurized meringue, placing the bowl with the egg whites over a pot of boiling water.
   
2. Start beating the egg whites with an electric mixer and slowly add the sugar. When all the sugar has dissolved and been incorporated, take the bowl off the heat and keep beating until the meringue has cooled. Fold the meringue into the walnut mixture in 2 or 3 additions, using a spatula and a gentle top-to-bottom motion so the mixture doesn’t deflate.
   
3. Place the Laskonky mold on a sheet of parchment paper and spread the meringue evenly, then gently lift the mold and continue this way until you’ve used up all the meringue. Finally, bake the shells at 150 °C (300 °F) for 3 minutes, then lower the temperature to 50 °C (120 °F) and let them dry for another 15 minutes. Once dry and crisp, take the shells out of the oven and let them cool on a wire rack.
   
4. Meanwhile, make the buttercream: put the softened butter in a bowl and start beating it with an electric mixer. When it’s fluffy, add the powdered sugar and keep beating. Finally, add the liqueur and the finely chopped walnuts.
   
5. Transfer the buttercream to a piping bag and use it right away to fill the Laskonky. Pipe the buttercream onto half of the shells and cover each one with another meringue shell. As a final step, melt the dark chocolate in a double boiler and, using a teaspoon, drizzle the melted chocolate in a thin stream over the Laskonky with a quick flick of the wrist to create the classic stripes. Let the chocolate set for a few minutes and your Laskonky Christmas Cookies are ready. Finally, remember to download our App with exclusive content and fewer ads!