Walnut noodles topped with meringue

Name: Walnut noodles topped with meringue
Total time: 50 min
Yield: 6 servings
Cuisine: Hungarian
Ingredients: 300 g flour; 2 whole eggs; 2 egg yolks; pinch of salt; 3-4 tbsp melted butter; 200-250 g crushed walnuts; 100 g sugar for the walnuts; 6 egg whites; 4 tbsp sugar for the meringue; salt for the cooking water

Time: 50 min (about 35 min hands-on)6 servingsapprox. 740 kcal / serving (estimated)approx. 21 g protein / serving

Walnut noodles topped with meringue (illustration)

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Method

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Knead the flour, two whole eggs and two egg yolks into a firm dough, adding a little water if needed. Cover and rest for 15-20 minutes.
Roll out the dough and cut into short, wide noodles.
Cook in boiling salted water for 3-4 minutes, until tender, then drain.
Toss the drained noodles in the melted butter.
Mix the crushed walnuts with the sugar.
Layer the noodles and the walnut-sugar mixture alternately in a greased dish, finishing with a layer of noodles on top.
Whisk the egg whites to very stiff peaks, then gradually add the sugar, whisking into a glossy, firm meringue.
Spread the meringue evenly, completely covering the top.
Bake at 180°C for 15 minutes, until the meringue sets and turns lightly golden.

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

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