English slices, another way

Name: English slices, another way
Total time: 1 h
Yield: about 16 slices
Cuisine: Hungarian
Ingredients: 2 egg whites; 140 g sugar; 160 g ground hazelnuts (lightly toasted); 1 white wafer sheet (24x34 cm); 1 egg white for brushing; 40 g slivered almonds; 1 pinch salt

Time: 1 hourabout 16 slicesapprox. 130 kcal / serving (estimated)approx. 3 g protein / serving

The second version of English slice: the airier version baked at a higher temperature with less sugar. The stiffly whipped egg white gives a light, airy mixture, and the toasted hazelnuts give full flavor. It bakes on wafer, so the bottom is smooth and does not stick.

English slices, another way (illustration)

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Method

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Toast the hazelnuts in a 160 °C oven for 8-10 minutes, rub off the skins, cool and grind. Preheat the oven to 170 °C (155 °C fan).
Whisk the 2 egg whites with a pinch of salt to stiff peaks, gradually adding the sugar. The meringue should be glossy and firm.
Carefully fold the ground hazelnuts into the meringue.
Spread the mixture a finger thick over the wafer sheet set on a parchment-lined tray. Brush the top with the separate egg white and sprinkle with slivered almonds.
Cut into finger-wide slices with a wet knife and bake at 170 °C for about 20 minutes until the top is rosy. Make sure the almonds do not burn.
Let cool on the tray before separating. Stored in a box, they keep for weeks.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Tips

Toasting the hazelnuts gives the flavor, so do not skip it.
Fold the meringue in slowly so it does not collapse.
Cut with a wet knife so it does not crumble.
If it softens, dry it again at 150 °C until crisp.

Frequently asked questions

How does it differ from the first version?

Here the meringue is whipped stiff and baked at a higher temperature; the other is dried.

Without the almonds?

Yes, the hazelnuts alone are enough.

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