Karidata, chocolate walnut meringue cookies

Separate the eggs, whites into the mixing bowl; save the yolks.

Whisk the whites on high speed until frothy; add the vanilla extract and orange blossom water.

Stream in the sugar and whisk on high until fluffy, shiny and at stiff peaks.

Mix the ground walnuts, breadcrumbs, cocoa powder, cinnamon, cloves and baking powder.

Add the nut mixture a little at a time and fold in until there are no white streaks and the color is an even light brown.

Line baking trays with parchment paper.

Fill a pastry bag or plastic bag three quarters full and pipe 1 1/2 inch rounds.

Flatten the tips with a finger dipped in warm water so the points do not burn.

Bake at 325F on the center rack for 15 minutes, one tray at a time.

Dust with confectioner sugar while warm, then leave to cool completely on the tray without lifting them.

Variation: once cool, sandwich pairs together with Nutella, a chocolate spread, ganache or jam.