Prunus

Name: Prunus - Nora H.
Ingredients: 300 g granulated sugar; 6 egg whites; 200 g finely ground walnuts; 30 g flour; almond essence; one packet of vanilla sugar.

These almond meringues are made with just a few simple ingredients and don't require whipped egg whites. The mixture is heated directly in a pot, then allowed to cool before adding flour and almond essence. It's important to stir until the mixture cools, as it can only be placed in the tray afterward. The browned edges are a sign that the cookies are ready. They are crunchier on the first day, and after two days, they become softer. Quick Info Total Time: not specified in the original recipe Preparation Time: not specified Baking Time: not specified; the meringues are baked until the edges turn golden brown Servings: depend on the size of the mounds formed Difficulty: easy Recipe Type: homemade cookies, suitable for coffee and holiday gatherings Ingredients 300 g granulated sugar 6 egg whites 200 g finely ground walnuts 30 g flour Almond essence, to taste Parchment paper is needed for the tray. Preparation Method 1. In a pot, combine the granulated sugar, ground walnuts, and vanilla sugar. Mix the dry ingredients, then add the six egg whites. The egg whites should be added unwhipped. 2. Place the pot over low heat and stir continuously. The mixture should be heated gradually until it starts to whiten. 3. Remove the pot from the heat just before the mixture begins to boil. It should not be allowed to boil; the important thing is to stop heating at this stage. 4. Continue stirring until the mixture cools. This step takes time, and the mixture must be cold before adding the next ingredients. 5. After cooling, add the almond essence and flour. Mix well until the dough becomes uniform. 6. Line the tray with parchment paper. Using a piping bag or a teaspoon, place mounds of the mixture on the tray. You can make them smaller or larger, depending on your preference. 7. Leave space between the mounds, as the meringues will expand while baking. 8. Bake the tray in a preheated oven at moderate heat until the edges of the meringues turn golden brown. The recipe does not specify an exact temperature or fixed time, so keep an eye on the color of the edges. 9. After baking, the meringues can be dusted with powdered sugar or left plain. They should be served once they have cooled. Why I Make This Recipe Often It's a practical recipe when I have leftover egg whites and want to use them without complicated preparation. The mixture is made in a single pot, and the ingredients are few. The meringues are perfect for coffee, cookie platters, and holiday seasons. I also like that the texture changes after storage. On the first day, they are crunchier, and after about two days, they become softer and more pleasant for those who prefer chewy cookies. Usually, they need to last that long, which doesn’t always happen. Tips The heat should be low when heating the mixture. Stir continuously and do not wait for it to boil. The recipe indicates stopping the heating just before boiling begins. Do not add the flour while the mixture is hot. Wait for it to cool, then add the flour and almond essence. Use finely ground walnuts so that the mixture can be easily piped or spooned. If you form mounds of different sizes on the same tray, they may brown at different rates, so keep an eye on the edges of the smaller ones. The space between the meringues is important. In the oven, they expand and may stick together if placed too closely. Substitutions The recipe does not offer substitutions for the main ingredients. For the specific taste, walnuts, almond essence, and vanilla sugar should be retained. The powdered sugar at the end is optional. The meringues can also be served without being dusted. Variations You can change the size of the mounds. Smaller ones are suitable for a platter with various cookie types, while larger ones are easier to serve individually. Another variation allowed by the recipe is finishing. Some meringues can be left plain, while others can be dusted with powdered sugar after baking. The texture can also vary depending on when they are served. Fresh, they are crunchier, and after two days, they become softer. There is no need to modify the recipe to achieve this difference. Serving Ideas Serve the meringues alongside coffee after they have cooled. They also fit well on a platter with homemade cookies and biscuits, especially during the Christmas season. You can dust them with powdered sugar just before serving. If you prefer the simpler taste of walnuts and almonds, leave them uncoated. Frequently Asked Questions Can I use whipped egg whites? No. In this recipe, the egg whites are added unwhipped, directly over the sugar and walnuts. The mixture is then heated over low heat and stirred until it begins to whiten. When should I take the pot off the heat? The pot should be taken off the heat just before the mixture starts to boil. It is not advisable to let it boil, and after stopping the heat, you should continue stirring until the mixture cools. Why do I need to wait for the mixture to cool before adding the flour? In the recipe, flour and almond essence are added after the mixture cools. This is the step needed to obtain a dough that can be piped or spooned onto the tray. How can I tell when the meringues are baked? The edges should be golden brown. The recipe does not specify a fixed baking time, and the size of the mounds may vary, so it is more useful to monitor the appearance of the edges. Can I make the meringues smaller? Yes. The mounds can be formed smaller or larger, depending on preference. Regardless of size, leave enough space between them, as they will expand in the oven. Nutritional Values The values below are estimates and refer to the entire amount of mixture before dividing it into cookies. They cannot be calculated exactly per piece without knowing the number of meringues and their size. For the entire recipe: Calories: approximately 2,650-2,750 kcal Protein: approximately 55 g Carbohydrates: approximately 345-355 g Fats: approximately 125-135 g Most of the carbohydrates come from sugar, while the walnuts contribute the majority of the fats and a significant portion of the protein. Values may vary depending on the size of the egg whites, type of walnuts, and amount of essence used. If the meringues are divided into more pieces, the calories and macronutrients per serving will be lower. Storage and Reheating Store the meringues in a closed container at room temperature. On the first day, they have a crunchier texture. After about two days, they become softer, and the recipe mentions that they are even better for those who prefer this consistency. Reheating is not necessary. They are served at room temperature. If you want to keep them for later, avoid moisture and do not leave them uncovered, as the texture can change more quickly.

Prunus

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