Engländer

Name: Engländer
Total time: 50 min
Yield: approx. 15 pcs
Cuisine: Hungarian
Ingredients: 3 egg whites (pasteurised); 140 g icing sugar; 140 g blanched flaked almonds; 1 tsp lemon juice; approx. 15 round wafer discs (approx. 5 cm); parchment paper

Time: 50 minutesapprox. 15 pcsapprox. 100 kcal / serving (estimated)approx. 2 g protein / serving

Engländer is a wafer-based almond meringue cookie whose old recipes prescribed a 'moderately hot oven'. Today it is made at an exact temperature, on parchment, with a wafer base. The mixture is first cooked gently, so the foam is more stable and does not spread during baking.

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Method

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Preheat the oven to 150 °C (140 °C fan). Line a baking tray with parchment paper and place the wafer discs on it.
Whip the egg whites with the lemon juice with a mixer to stiff peaks, then gradually add the icing sugar until you have a glossy, firm foam.
Put the foam together with the almonds in a small saucepan and heat on low, stirring constantly, for 3-4 minutes until it thickens and the almonds are coated. Do not boil.
With two teaspoons, pile the mixture into heaps on the wafer discs, two fingers' distance apart.
Bake at 150 °C for 20-25 minutes until the tops are light golden and dry to the touch. Cool on a rack and store in an airtight box.

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

Tips

Use pasteurised egg white.
Do not stop stirring over the heat, or the foam will burn.
The wafer base helps the cookie not stick to the tray.
Dipped in chocolate they become a festive treat.

Frequently asked questions

What is a wafer disc?

A thin edible sheet for cakes and pastries. It is available at pastry shops or in the baking section of larger supermarkets.

How long does it keep?

In an airtight box for 1 week; in a damp place it softens.

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