4 egg whites
150g walnuts, crushed
pinch of salt
Beat the egg whites until soft peaks start to form, adding the sugar in small amounts as you go. Gently fold in the walnuts using a slotted spoon.
Place small piles of the meringue mixture onto a lined baking tray. Bake at 175degC for around 30-40 minutes or until just starting to brown on the peaks.
Cool on trays.
Note: you can use a piping bag, but I like the rustic look.