Coffee And Walnut Galette
|Sugar||1 Cup (16 tbs)|
|Walnut halves||1 Cup (16 tbs)|
|Granulated sugar/Confectioners sugar||1 Tablespoon (for sprinkling)|
|Heavy cream||1 Cup (16 tbs), whipped until it holds a soft shape|
|Strong black coffee||2 Cup (32 tbs)|
|Cornstarch||2 1⁄2 Tablespoon|
|Sugar||1⁄4 Cup (4 tbs)|
Set oven at very low (250Â°F).
Beat egg whites until they hold a firm peak but are not dry.
Add 1 tablespoon sugar and continue beating until the mixture is glossy.
With a metal spoon, fold in remaining sugar to make meringue mixture.
Draw an 8-inch diameter circle on the silicone paper and spread this area thickly with meringue.
Shape the remaining meringue mixture into very small circles on the second paper-lined sheet, preferably forcing it through a pastry bag fitted with a 1/2 inch plain tube.
Place a walnut half on top of each small circle and sprinkle all the tops with sugar.
Put the large round on a shelf in the center of the oven and the small meringues on a shelf beneath.
Bake 1 hour or until crisp and lightly browned.
Reverse the shelves halfway through cooking.
Peel away the paper carefully and cool on a wire rack.
For filling, mix cornstarch with 1/2 cup coffee and bring remaining coffee to a boil with the sugar.
Take from heat and stir in cornstarch mixture.
Return to heat and cook, stirring until thick.
Cook 2 minutes, take from heat, stir in vanilla, cover and cool.
Stir from time to time while cooking to prevent lumps from forming.
Chop remaining walnuts.
To assemble galette, just before serving, use a little whipped cream to stick small meringues onto edge of large round and fold the rest into the coffee mixture.
Pile coffee filling in center and scatter with chopped walnuts.