ReceptnaptárWalnut kisses
Walnut kisses are a popular variation of the classic meringue: crisp on the outside, slightly chewy inside, made aromatic and crunchy by roughly chopped walnuts. They are made from egg whites and icing sugar, so they are especially good when you have leftover whites.
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Ingredients
Method
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- Preheat the oven to 120°C (110°C if fan-assisted) and line the tray with baking paper.
- Warm the egg whites, icing sugar and salt in a heatproof bowl over steam, stirring constantly, until the sugar dissolves and the mixture reaches about 50-55°C.
- Take it off the steam and whisk with a stand mixer or hand mixer for 6-8 minutes, until you have a stiff, glossy, dense meringue.
- Gently fold the walnuts into the meringue with a spatula.
- With two teaspoons (or a piping bag), place small mounds on the baking paper, 2 cm apart.
- Dry at 120°C for 40-50 minutes, until hard on the outside and easy to release from the paper. Leave to cool in the oven and store in an airtight container.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Whisking over steam gives a more durable, stable meringue and the sugar dissolves.
- Fold in the walnuts only gently, so the meringue does not deflate.
- Dry at a low temperature, the meringues must stay pale.
- Hazelnuts, almonds or desiccated coconut also work instead of walnuts.
- Use pasteurised egg white if the meringue is not going to be fully heat-treated.
Frequently asked questions
Why doesn't it dry out?
Because of too low a temperature or moisture; bake for another 10-15 minutes.
Does it keep?
In an airtight container for 2 weeks, in a dry place.
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