Walnut Whips

3 from 1 vote

Embrace the challenge! Recreate the classic Walnut Whirl, a delicious and surprisingly complex cookie from the Great British Baking Show.

Prep Time1 30

Cook Time30

cooling 1

Total Time3

Servings:

Calories: 748kcal

Author: Laura

Equipment

Ingredients

Mocha Fondant

175 mls heavy cream
1/2 teaspoon espresso powder OR 2/3 cup of coffee beans
300 grams milk chocolate I used semi-sweet because it's what I had

Meringue-see notes in the post above

2 teaspoons knox powdered gelatine or 1 envelope
1/4 cup water
1/2 teaspoon cream of tartar
2 egg whites
1/2 cup 75 grams sugar
1/4 cup water

2/3 cups walnut halves
2/3 cup all-purpose flour
1/3 cup powdered sugar
1/8 teaspoon baking powder
3 Tablespoons butter soft
1 egg yolk

Coating

2 cups dark chocolate

Instructions

preheat the oven to 390˚
toast the walnuts for 5 minutes or so just until they just start to darken a bit, you can use a frying pan or a baking sheet in the oven
when they're done grind them in a food processor or blender, you want them fairly well chopped
in the bowl of a stand mixer cream the butter and powdered sugar until light and fluffy
add the egg yolk and beat that in
add the walnuts and mix them in
add the flour and stir it in until the dough forms, wrap the dough in plastic wrap and chill for 20 minutes
meanwhile, warm the cream and espresso powder in a saucepan over medium heat until the cream is almost boiling, remove from the heat, and set aside to steep for 15 minutes
pat out the dough on parchment paper or a baking tray lined with silpat
it should be 1/4 inch thick or so, cut out 8 cookies they can be 1 1/2 inches to 2 inches across
bake for 9-10 minutes in the preheated oven, or until lightly browned
allow the cookies to cool on the baking sheet 5 minutes to set up and then move them to a rack
when the cream has steeped long enough pass it through a sieve if need be to remove the coffee beans, if you used espresso powder then there's no need to strain
rewarm the cream until it's almost boiling
put the chocolate for the ganache in a heatproof bowl
pour the hot cream over the chocolate and let it sit 2-3 minutes, and then gently stir to completely melt the last of the chocolate
set the ganache aside to cool while you make the meringue
make sure your utensils and tools are completely grease-free, read about why in the post!
put the knox gelatine in a cup add 1/4 cup of cold water, stir to combine, and let it soften while you work
boil the water and sugar together in a saucepan over medium heat, use a candy thermometer, and cook it until it reaches 239˚ or the soft ball stage
meanwhile put the egg whites and cream of tartar in the bowl of a stand mixer, whip until they hold stiff peaks
when the sugar mixture hits 239˚ take it immediately off the heat and with the mixer running on low drizzle the hot syrup into the egg whites
beat on high 3-5 minutes until it's thick and glossy
drain any water out of the gelatine that you can and add the softened gelatine to the meringue in small bits, I used a small spoon and dropped it in that way
once the gelatine is in beat in add the vanilla
put the meringue in a piping bag with 1/3 inch tip (really any small tip would work) a store in the fridge until ready to use
put the ganache in a piping bag with 1/2 inch tip
when ready to assemble pipe ganache on each sables about 1 inch tall or so
pipe around it with the meringue, cool in the fridge until the topping is done
melt 1 1/2 cups dark chocolate in a double boiler use a thermometer and melt it until it hits 111˚
remove from the heat and add the remaining chocolate and stir to melt, and cool until almost cool but STILL pourable
remove the sables from the fridge and coat them with the melted chocolate

Notes

*PLEASE NOTE this recipe will be updated as I figure out the best way to make it all work smoothly--if you've printed this off be sure to come back and visit the updated version

Nutrition