ReceptnaptárFiery kisses
Fiery kisses are coffee-and-walnut meringues that used to be cooked together 'on the fire', hence the name. Today we cook them gently and dry them at a low temperature, so they are crisp outside and soft inside. The coffee gives depth and the pinch of cayenne a little warmth.
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Ingredients
Method
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- Preheat the oven to 140 °C (130 °C fan) and line a baking tray with parchment paper.
- Whip the egg whites with the salt with a mixer to stiff peaks, then add the icing sugar spoon by spoon. The foam should be glossy and firm.
- Put the foam with the coffee and cayenne in a small saucepan and heat on low, stirring constantly, for 3-4 minutes until it thickens. Do not boil.
- Remove from the heat and stir in the chopped walnuts. With two teaspoons pile the mixture in heaps onto the parchment paper.
- Dry at 140 °C for 25-30 minutes until the top is hard and the inside still slightly soft. 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
- Make it with cold coffee, as warm coffee will wash out the foam.
- Do not overbake the foam, as it will brown.
- Coarsely chopped walnuts are better than ground, because they are crunchier.
- Without cayenne they are also good for children.
Frequently asked questions
Why 'fiery'?
They were once cooked on the fire; today the pinch of cayenne also gives a little fire.
How long do they keep?
In an airtight box for 1 week.
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