Walnut whip: Italian meringue and chocolate

Walnut whip: Italian meringue and chocolate

Atelier Confectionery
30 mins
Cooking time
15 mins
Lisa Linder


Quantity Ingredient
vegetable oil, for oiling
400g dark chocolate, melted and tempered
100g walnut halves, plus extra chopped walnuts to decorate
200g caster sugar
1 tablespoon liquid glucose
2 tablespoons water
3 medium egg whites
pinch salt

For tempering technique

Quantity Ingredient
How to temper chocolate : Marbling
How to temper chocolate: Seeding


  1. Lightly oil and line a baking tray with baking paper. Spoon some chocolate onto the prepared baking tray making 4 cm discs. Leave to set in a cool dry place for about 2 hours.
  2. In a frying pan, lightly toast the walnut halves and leave to cool.
  3. Bring the sugar, liquid glucose and water to the boil in a saucepan over a medium heat. Insert a sugar thermometer and cook until the syrup reaches 120°C.
  4. Place the egg whites and salt in a freestanding mixer with a whisk attachment. Make sure that the bowl is grease-free. Whisk the egg whites on a medium speed until the egg whites become frothy and start to form soft peaks. Increase the speed to high and slowly pour in the sugar syrup in a thin steady stream, whisking all the time, until all the syrup has been mixed in. The meringue should be smooth, glossy, holding stiff peaks and looking like marshmallow.
  5. Fill a piping bag with a plain nozzle with the meringue.
  6. Peel away or loosen the chocolate discs from the baking paper, then place the toasted walnuts in the middle of the chocolate discs and pipe the meringue onto the chocolate discs in the shape of a bee’s hive. Sprinkle over some chopped walnut and, if desired, use a blow torch to lightly caramelise the meringue nests. Eat the on the day of making.
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