Walnut meringues

Name: Walnut meringues
Ingredients: 4 egg whites; 1/8 teaspoon fine salt; 200 g granulated sugar; 1 teaspoon lemon juice; 1000 ml water; 100 g ground walnuts

Dessert - Walnut meringues by Eliza B. - Recipia

Walnut meringues bake with the oven door slightly ajar and come away easily from the parchment when they’re ready. Egg whites and sugar make a glossy foam, while the ground walnuts give the centers a denser texture; I wait until the foam holds a peak on the whisk before adding the walnuts. Prep: 20 minutes. Cook: 2 hours and 10 minutes. Total time: 2 hours and 30 minutes. Servings: 12. Approximately 125 kcal and 2.5 g protein per serving.

Ingredients

4 egg whites
1/8 teaspoon fine salt
200 g granulated sugar
1 teaspoon lemon juice
1000 ml water
100 g ground walnuts

Preparation

1. Preheat the oven to 160°C for 10 minutes, until it reaches temperature. 2. Beat the egg whites with the salt until foamy. Add the sugar gradually, one tablespoon at a time, and beat on high speed until the foam is glossy and firm. Add the lemon juice and beat until combined. 3. Set the bowl over a saucepan with 1000 ml of gently simmering water, making sure the bowl doesn’t touch the water. Whisk the mixture for 10 minutes, then take the bowl off the heat. 4. Turn the oven down to 100°C. Gently fold in the ground walnuts, transfer the mixture to a piping bag and pipe meringues onto a baking tray lined with parchment, leaving space between them. 5. Bake for 1 hour and 50 minutes with the oven door slightly ajar, until they come away easily from the parchment.

Notes

I’d serve them with a black coffee. Grind the walnuts finely, but don’t turn them into a paste; if they smell rancid, replace them, because the flavor comes through in the meringue. Small meringues dry out faster than large ones, so keep an eye on them toward the end. Start making them a few hours before serving, since the long drying time ties up the oven. Keep them in a tightly sealed container away from moisture; you can replace the walnuts with 100 g ground almonds, and the dish contains eggs and nuts.

Frequently asked questions

Can I use powdered sugar instead of granulated sugar?

Yes, use the same 200 g, sifted before mixing; it incorporates faster than granulated sugar.

Why did the foam collapse after I added the walnuts?

Mixing vigorously knocks the air out of the meringue. Fold in the walnuts with a spatula using broad strokes, until you can’t see any dry walnut bits.

Can I whip pasteurized egg whites?

Yes, weigh out 120 g for the 4 egg whites; they may need more time in the mixer to gain volume.

What should I do if the meringues stick to the parchment after baking?

Leave the tray in the turned-off oven for another 10 minutes, with the door slightly ajar, then try again.