Shirini Gerdooyi Recipes

SHIRINI GERDOOYI

Steps:

• Preheat the oven to 285 degrees F and line 2 baking sheets with parchment.
• Add the walnuts, sugar and egg whites to a nonstick pan or saucepan. Place over low heat and cook, mixing constantly with a spatula, until the sugar is dissolved, about 12 minutes. At this point, you should be able to divide the mixture in the pan using the spatula and it should take about 8 seconds for the mixture to come back together.
• Transfer the walnut mixture to a plate and start spreading it with the spatula, then fold it over on itself. Add the lemon juice and repeat the spreading and folding process a few more times until the mixture is at room temperature, about 5 minutes.
• Using 2 spoons or a piping bag, drop about a tablespoon of the mixture per cookie on the prepared baking sheets (leave 1 1/2 to 2 inches of space between each). Wet your index finger with water and smooth the tops.
• Bake until the edges are lightly browned and the cookies have puffed slightly, about 16 minutes. Let them cool on the baking sheets for 15 minutes before transferring to a cooling rack to cool completely. The cooled cookies can be stored in an airtight container in a cool, dry place for about a week.