Walnut meringues

Name: Walnut meringues
Ingredients: 4 egg whites; 1/8 teaspoon salt; 7 tablespoons sugar; 2 packets vanilla sugar; 1 tablespoon vanilla essence; 40 g walnuts

Dessert - Walnut meringues by Arina O. - Recipia

Walnut meringues bake until lightly golden, with a light center and crisp shell. The whipped egg whites and sugar hold their shape, and each one gets a walnut piece on top, lightly toasted by the oven’s heat. I choose small pieces of walnut so they sit on the peak without covering it. Preparation: 20 minutes. Cooking: 60 minutes. Rest: 30 minutes. Total time: 110 minutes. Servings: 10. Approximately 80 kcal and 2 g protein per serving.

Ingredients

4 egg whites
1/8 teaspoon salt
7 tablespoons sugar
2 packets vanilla sugar
1 tablespoon vanilla essence
40 g walnuts

Preparation

1. Let the egg whites come to room temperature. Put them in a perfectly clean, dry bowl, add 1/8 teaspoon salt and beat until foamy. 2. Add the sugar and vanilla sugar, two tablespoons of sugar at a time, beating after each addition until it dissolves. The foam should be glossy and stiff, and shouldn’t fall when you turn the bowl upside down. 3. Pour in the vanilla essence and beat until smooth. 4. Line a baking tray with baking paper and shape the meringues with a spoon or piping bag. Place a piece of walnut on top of each one. 5. Heat the oven to 120°C. Put the tray on the second rack and leave the door slightly ajar. Bake for 60 minutes, until the meringues are lightly colored. Let them cool in the oven for 30 minutes, then carefully peel off the paper.

Notes

I serve them with black tea. Any trace of egg yolk or grease in the bowl can weaken the foam; if the walnuts taste bitter or smell sharp, set them aside. Small meringues dry out faster than large ones, so make them about the same size. Prepare them a few hours before serving and keep them in an airtight plastic container in a dry place; for more people, double all the quantities. You can use hazelnuts instead of walnuts, 40 g as well; they contain eggs and nuts.