Ingredients
Pan sizes, times and temperatures in the method are not scaled.
Walnut meringue bases
Chocolate cream dome
Chocolate coating
Method
Bases
Heat the oven to 300°F (150°C) and line a baking sheet.
Beat the egg whites (3) with the granulated sugar (150 g¾ cup) to stiff peaks. Fold in the ground walnuts (100 g) and flour (8 g1 tbsp).
Pipe or spoon small rounds, 3 to 4 cm (1¼ to 1½ inches) across, onto the sheet. Bake 20 to 25 minutes, until dry and firm. Cool completely.
Cream and assembly
Cream. Melt the dark chocolate (150 g) and cool it to lukewarm. Beat the unsalted butter (150 g⅔ cup) with the powdered sugar (100 g¾ cup + 1 tbsp) until fluffy. Add the melted chocolate, rum (1 tbsp) and vanilla (1 tsp) and beat until thick and pipeable. Chill briefly if too soft.
Pipe a tall, pointed dome of cream about 3 cm (1¼ inches) high onto each base.
Refrigerate 30 minutes, until firm.
Coat. Melt the dark chocolate (200 g) with the coconut oil (14 g1 tbsp). Dip each cookie in it with a fork, coating it completely, and set on parchment.
Notes
- Proportions. The dome should be much taller than the base.
- Ganache can replace the buttercream for the dome.