Walnut and Fig Cookies

Cookie: Preheat the oven to 150°C

Beat the egg whites until stiff and firm

Add all other ingredients and mix carefully

Line a baking sheet with parchment paper and lightly grease

Place the dough in spoonfuls on the paper and bake for 20 minutes or until golden brown

Let cool

Store in an airtight container with paper towels between layers

The cookie won't be crunchy, but soft

Doses to 12 cookies

Cream: Place the milk and heavy cream in a saucepan and simmer over low heat until almost boiling

Beat the egg yolks until smooth and add the sugar, whisking constantly

Add half of the milk mixture, beating always

Then, the other half

Simmer over low heat, stirring constantly with a wooden spoon until thickened

Do not let boil

If you have a thermometer, the temperature should reach 88°C

Remove from heat, add vanilla extract, let cool and refrigerate for about 5 hours

Assembly: For each portion, slice 2 figs in half lengthwise

In individual portions, arrange 1 cookie, 1/2 cup of cream, and 4 halves of fig in a cross shape (with the stem end facing the center)

Finally, drizzle 3 drops of Grand Marnier liqueur over each fig half.