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Meringue with nuts
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This French dessert is true French artistry in a light, crispy shell with a delicate centre. The secret to this exquisite meringue with walnuts lies in the tiny details, which, incidentally, bring all the flavours together in a symphony of taste. Thanks to the precisely selected temperature and the addition of nuts, you will get a dessert that is even more aromatic and nutritious. And yes, less is definitely more here — a minimum of ingredients gives elegance and sincerity.
Variations
- Walnuts can be replaced with almonds or hazelnuts.
- Add a pinch of cinnamon or vanilla sugar for flavour.
- Try making two-coloured meringues by adding cocoa to part of the mixture.
Secrets of tenderness and taste
- Use eggs at room temperature to improve the whipping of the egg whites.
- Add sugar gradually, 1 tablespoon at a time.
- Peaks should be stable and shiny before adding nuts.
Tips for ingredients
- Dry the nuts in a pan or in the oven for a more intense flavour.
- Use finely ground or powdered sugar for faster dissolution.
- Add a drop of lemon juice to stabilise the egg white foam.
Small culinary nuances
- Do not open the oven during baking — the meringues may collapse.
- The finished meringues should come off the paper easily.
- Leave the meringues in the oven until they have cooled completely to dry thoroughly.
Ingredients
Kvochka Premium Chicken Eggs C0 10pcs
4 egg whites
Khutorok White Crystalline Sugar 800g
200 g
Peeled Walnut
100 g
Lemoni lemon juice 100% 220ml
0.5 tsp
Table Salt High Grade 1kg
pinch
Preparation steps
01
Prepare the nuts — Chop the nuts into medium-sized pieces and dry them in a dry frying pan for 3-5 minutes over medium heat until they release a light aroma. ⏱ 5 min. Guideline: The nuts should be lightly browned and fragrant.
02
Whisking the egg whites — Combine the room temperature egg whites with a pinch of salt and lemon juice. Whisk with a mixer on medium speed until soft peaks form. ⏱ 3 min. Guideline: The egg whites are foamy, hold their shape, but the peaks fall.
03
Adding sugar — Continue whisking, adding sugar 1 tablespoon at a time at 20-30 second intervals. Whisk until stiff, shiny peaks form. ⏱ 7 min. Guide: The mixture is thick, snow-white, does not run off the spoon, and the peaks stand upright.
04
Adding nuts — Gently fold in the chopped nuts with a spatula, working from the bottom up to keep the mass light and airy. ⏱ 2 min. Guideline: The nuts are evenly distributed and the mass remains fluffy.
05
Forming the meringues — Spoon or pipe the mixture onto a baking tray lined with parchment paper, forming 4-5 cm high portions with 3 cm between them. ⏱ 8 min. Guideline: 12 evenly shaped meringues on the baking tray.
06
Baking — Bake in an oven preheated to 100-110°C for 90-120 minutes. After turning off the oven, leave the meringues in the oven until they cool completely. ⏱ 120 min. Guideline: The meringues are dry, easily separated from the paper, and crispy on the outside.
07
Tip⏱ Store the finished meringues in an airtight container at room temperature for up to 2 weeks. Avoid moisture — it is the main enemy of meringues.
Where to order ingredients
Select the required ingredients in one of the stores
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