ReceptnaptárBorzas Katica (shaggy almond meringues)
Borzas Katica is one of the playful pieces among the old Hungarian tea biscuits: a meringue folded together with flaked almonds, whose charm lies precisely in its shaggy, capricious shape. It is crisp outside, chewy inside, with a strong almond aroma. It is also a great way to use up lots of leftover egg whites.
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Ingredients
Method
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- Preheat the oven to 130°C (120°C if fan-assisted) and line two trays with baking paper.
- Warm the egg whites, salt and sugar in a heatproof bowl over steam, stirring constantly, until the sugar dissolves completely (about 50-55°C). Take it off the steam and whisk with a stand mixer for 8-10 minutes, until you have a stiff, glossy, dense meringue.
- Gently fold the flaked almonds into the meringue with a spatula.
- With two spoons place small, irregular, shaggy mounds (about 4-5 cm) on the baking paper, 3 cm apart.
- Bake-dry at 130°C for 40-50 minutes, until pale golden brown and dry on the outside. If needed, dry for another 15 minutes with the oven door slightly ajar.
- Cool on a rack and store in an airtight container.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Fold the almonds into the meringue only gently so it does not collapse.
- Do not smooth the mounds, the shaggy shape is the point.
- Lightly toasting the almond flakes first makes them even more aromatic.
- Bake at a low temperature so the almonds do not burn and the meringue does not brown too much.
- In an airtight container they keep for 2-3 weeks.
Frequently asked questions
Why does the mound spread out?
If the meringue was not stiff enough or the oven was too hot; whisk the meringue longer.
Can it be frozen?
Yes, in an airtight container for 2 months.
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