I found the meringues this time when I reopened my grandmother's old cookbook from 1938. I was left with several egg whites from the beef salad and took the opportunity to make these classic cookies. They disappeared surprisingly quickly, probably because the recipe is simple and the taste is hard to forget. They are prepared quickly if you have a food processor for grinding, and there is no need to beat the egg whites.
Quick Info
Total time: approx. 40 minutes
Preparation time: 20 minutes
Baking time: 20 minutes
Servings: 2 trays (approx. 40-50 small meringues)
Difficulty: easy-medium
Recipe type: cookies, holiday pastries, family dessert
Ingredients
250 g almonds
250 g walnuts
6 egg whites (or 8, if you have them, for adjustment)
500 g powdered sugar (can be reduced to 350 g if you prefer less sweet)
2 packets of vanilla sugar (or 1/4 vanilla pod if you have it)
Juice of 1 small lemon
Preparation method
1. Grind the almonds and walnuts as finely as possible in a food processor, together with the powdered sugar. A coffee grinder won't work for these quantities; a food processor really helps.
2. Transfer the ground mixture to a large bowl. Add the egg whites one at a time without beating them separately. Add the vanilla or vanilla sugar, then pour in the lemon juice.
3. Mix the composition with a spatula or spoon, using circular motions, until it becomes homogeneous. Don't overdo it, just enough to not be dry anymore.
4. Preheat the oven to low heat, about 130°C (setting 2.5 on a gas oven). Place baking paper in the large tray of the oven.
5. Place the mixture on the prepared tray in the form of round balls, about 2.5 cm in diameter. You can use a piping bag or, if you don’t have one, a small spoon. The irregular shape doesn’t change the taste, but using a spoon may result in slightly uneven baking.
6. Place the tray in the oven on the middle rack. After 10 minutes, move the tray higher. You can place an empty tray on the bottom of the oven to prevent the base from browning too much.
7. Bake for 20 minutes in total, checking at the end. The surface should be slightly firm, and the base should not be burnt.
8. Remove the tray and place the paper with the meringues on a cold countertop. Let the meringues cool. They should come off easily from the paper. If they stick, run the blade of a thin knife underneath. I do not recommend wetting the countertop to remove the paper – the meringues absorb moisture easily.
Why I make this recipe often
It’s the kind of cookie that keeps well in a box, doesn’t harden quickly, and remains tasty. You use leftover egg whites, and the ingredients are simple. It can be made in advance for holidays or when you have leftover nuts and almonds. Once made, the meringues store well and are consumed quickly without getting boring.
Tips and variations
Tips
- Sugar can be reduced to 350 g without affecting the texture.
- Do not beat the egg whites; the mixture should remain moist and homogeneous, not frothy.
- If you want a perfect shape, use a piping bag. Using a spoon gives a rustic look, but the baking difference isn’t major.
- An empty tray at the bottom of the oven prevents burning of the base.
Substitutions
- You can use only almonds or only walnuts if you don’t have both.
- Vanilla sugar can be replaced with natural extract or omitted entirely; the main taste remains that of nuts and almonds.
- Lemon cannot be substituted; it helps with texture and flavor.
Variations
- They can also be made with hazelnuts, which have a slightly harder texture.
- For a more subtle flavor, use less lemon.
- If you don’t want small rounds, you can pour the mixture into a larger shape, but the baking time increases.
Serving ideas
- Meringues are great on their own, with coffee or tea.
- They are suitable for Christmas platters or as a snack on the go.
- They also hold up well for picnics or trips.
Frequently asked questions
1. Do I need to blanch the almonds or walnuts first?
No, it’s not necessary. For meringues, you use them raw, with or without skin, according to preference.
2. Why shouldn’t the egg whites be beaten?
Unbeaten egg whites give the meringues that specific texture, not airy like meringues. The original recipe relies on this method.
3. Can they be made with only almonds or only walnuts?
Yes, it works with just one type of nut. The final texture and taste will be slightly different.
4. Why do we add lemon juice?
It helps with baking and the texture of the cookie, plus it prevents the surface from caramelizing too quickly.
5. Are the meringues crunchy or soft?
Right after baking, they are slightly crunchy on the outside and soft on the inside. As they sit, they become more uniform but not hard.
Nutritional values
Approximately per 100 g of meringues:
- Calories: 460 kcal
- Protein: 9 g
- Fat: 21 g
- Carbohydrates: 60 g
The data is indicative, as it depends on the ratio of nuts and almonds, but also on how much sugar you use. Meringues are substantial, so they are not a diet dessert, but they are not as dense compared to other cookies.
Storage and reheating
They store very well in an airtight container at room temperature for up to 2 weeks. They do not require reheating and do not degrade easily. If they seem dry, you can place a piece of apple in the container (wrapped in paper), but this is not necessary for this recipe. I do not recommend freezing, as the texture may change upon thawing.
Quick Info
Total time: approx. 40 minutes
Preparation time: 20 minutes
Baking time: 20 minutes
Servings: 2 trays (approx. 40-50 small meringues)
Difficulty: easy-medium
Recipe type: cookies, holiday pastries, family dessert
Ingredients
250 g almonds
250 g walnuts
6 egg whites (or 8, if you have them, for adjustment)
500 g powdered sugar (can be reduced to 350 g if you prefer less sweet)
2 packets of vanilla sugar (or 1/4 vanilla pod if you have it)
Juice of 1 small lemon
Preparation method
1. Grind the almonds and walnuts as finely as possible in a food processor, together with the powdered sugar. A coffee grinder won't work for these quantities; a food processor really helps.
2. Transfer the ground mixture to a large bowl. Add the egg whites one at a time without beating them separately. Add the vanilla or vanilla sugar, then pour in the lemon juice.
3. Mix the composition with a spatula or spoon, using circular motions, until it becomes homogeneous. Don't overdo it, just enough to not be dry anymore.
4. Preheat the oven to low heat, about 130°C (setting 2.5 on a gas oven). Place baking paper in the large tray of the oven.
5. Place the mixture on the prepared tray in the form of round balls, about 2.5 cm in diameter. You can use a piping bag or, if you don’t have one, a small spoon. The irregular shape doesn’t change the taste, but using a spoon may result in slightly uneven baking.
6. Place the tray in the oven on the middle rack. After 10 minutes, move the tray higher. You can place an empty tray on the bottom of the oven to prevent the base from browning too much.
7. Bake for 20 minutes in total, checking at the end. The surface should be slightly firm, and the base should not be burnt.
8. Remove the tray and place the paper with the meringues on a cold countertop. Let the meringues cool. They should come off easily from the paper. If they stick, run the blade of a thin knife underneath. I do not recommend wetting the countertop to remove the paper – the meringues absorb moisture easily.
Why I make this recipe often
It’s the kind of cookie that keeps well in a box, doesn’t harden quickly, and remains tasty. You use leftover egg whites, and the ingredients are simple. It can be made in advance for holidays or when you have leftover nuts and almonds. Once made, the meringues store well and are consumed quickly without getting boring.
Tips and variations
Tips
- Sugar can be reduced to 350 g without affecting the texture.
- Do not beat the egg whites; the mixture should remain moist and homogeneous, not frothy.
- If you want a perfect shape, use a piping bag. Using a spoon gives a rustic look, but the baking difference isn’t major.
- An empty tray at the bottom of the oven prevents burning of the base.
Substitutions
- You can use only almonds or only walnuts if you don’t have both.
- Vanilla sugar can be replaced with natural extract or omitted entirely; the main taste remains that of nuts and almonds.
- Lemon cannot be substituted; it helps with texture and flavor.
Variations
- They can also be made with hazelnuts, which have a slightly harder texture.
- For a more subtle flavor, use less lemon.
- If you don’t want small rounds, you can pour the mixture into a larger shape, but the baking time increases.
Serving ideas
- Meringues are great on their own, with coffee or tea.
- They are suitable for Christmas platters or as a snack on the go.
- They also hold up well for picnics or trips.
Frequently asked questions
1. Do I need to blanch the almonds or walnuts first?
No, it’s not necessary. For meringues, you use them raw, with or without skin, according to preference.
2. Why shouldn’t the egg whites be beaten?
Unbeaten egg whites give the meringues that specific texture, not airy like meringues. The original recipe relies on this method.
3. Can they be made with only almonds or only walnuts?
Yes, it works with just one type of nut. The final texture and taste will be slightly different.
4. Why do we add lemon juice?
It helps with baking and the texture of the cookie, plus it prevents the surface from caramelizing too quickly.
5. Are the meringues crunchy or soft?
Right after baking, they are slightly crunchy on the outside and soft on the inside. As they sit, they become more uniform but not hard.
Nutritional values
Approximately per 100 g of meringues:
- Calories: 460 kcal
- Protein: 9 g
- Fat: 21 g
- Carbohydrates: 60 g
The data is indicative, as it depends on the ratio of nuts and almonds, but also on how much sugar you use. Meringues are substantial, so they are not a diet dessert, but they are not as dense compared to other cookies.
Storage and reheating
They store very well in an airtight container at room temperature for up to 2 weeks. They do not require reheating and do not degrade easily. If they seem dry, you can place a piece of apple in the container (wrapped in paper), but this is not necessary for this recipe. I do not recommend freezing, as the texture may change upon thawing.