These walnut and chocolate meringue cookies originate from the island of Andros, tracing back to the days where walnuts could be found there in abundance. 

https://www.gastronomos.gr/syntagh/karydata/163398/

Ingredients

Servings: 12

100g egg whites (approx. 3 egg whites)
170g sugar
100g walnuts, finely ground
90g dry sponge cake, crumbled (alternately, replace with stale, dry cake or tsoureki (sweet bread), or even crushed crackers

Preparation

Preheat the oven at 250ºC. 

Roll open a sheet of wax paper on a baking sheet. 

In a bowl, mix the walnuts, sponge cake and cinnamon. 

Pour the egg whites and sugar in a pot and stir over low heat till the sugar melts. 

Take the pot off the heat and pour in the walnut batter. 

Transfer the mix into a piping bag and squeeze out small, 3cm-diameter cookies, layering them evenly on the baking sheet. 

Bake in the preheated oven for 11 minutes. 

As soon as the cookies are cool, take them off the baking sheet and glue them together in pairs, spreading a layer of apricot jam in-between.