I came across walnut meringues whilst photographing La Bretagne Patisserie in Rose Bay, Sydney. I was first captured by their rusticity and character. No two were even slightly similar. My interest ended there however as I've never been a fan of the stock standard sugar tasting meringues. I looked closer and saw little chunky jewels clinging to their sides. My curiosity grew. Turns out they were walnuts. An interesting concept - or at least, something I had not come across till now. Here I have recreated them adding a dash of cinnamon, perfect for creating that warmth we need in these winter months.

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