ReceptnaptárPatience, the original recipe
Patience is a light, almost white foam biscuit loved in old-fashioned pastry shops that keeps for a long time. The mixture of egg foam and flour gives a special, crumbly, crisp texture. Old recipes asked for hours of resting and extremely slow baking; today it works exactly at 120 °C.
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Ingredients
Method
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- Beat the egg whites with the salt and lemon juice to stiff peaks with a food processor, adding half the icing sugar a spoonful at a time. Beat until glossy and firm.
- Fold in the remaining icing sugar and vanilla, then gently fold in the flour in two batches with a wooden spoon so the foam does not collapse.
- Spoon into a piping bag with a star nozzle and pipe rings, S-shapes or small mounds onto a baking tray lined with baking paper.
- Leave the tray at room temperature for 1 hour so the surface forms a skin; this gives a smooth, crack-free surface. Meanwhile preheat the oven to 120 °C (110 °C fan).
- Bake at 120 °C for 40-45 minutes, until the patience stay pale, almost white, and are hard outside and dry inside. Cool on a rack and store in an airtight tin.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- The skin forming on the surface is the secret, do not skip the resting.
- Bake at a low temperature; patience must not brown.
- Use a piping bag with a small star nozzle for a pretty pattern.
- Sandwiched with whipped cream or jam they are also delicious.
Frequently asked questions
What is patience?
An old Hungarian and Austrian foam tea biscuit made of egg white, sugar and flour.
How long do they keep?
In an airtight tin for 2-3 weeks.
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More hungarian ideas
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- English cream with orange and lemon
- Sour cherry cream with chocolate and sponge fingers
- Vanilla cream
- Punch cream
- Melon-shaped cream
- Caramel cream
- Coffee parfait
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