ReceptnaptárOrasnice light (walnut meringue cookies with less sugar)
Orasnice are a favourite among Serbian Christmas and festive bakes: these walnut fingers, crisp outside and chewy inside, need no flour, because egg white holds them together. This lighter version uses less sweetener, and the lemon zest freshens the flavour of the walnuts, so the biscuits are neither heavy nor too sweet.
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Ingredients
Method
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- Preheat the oven to 160 °C and line a baking tray.
- Whisk the egg whites to stiff peaks, adding the sweetener gradually.
- Gently fold in the walnuts, lemon zest and vanilla.
- With wet hands or two spoons, shape 20 small logs on the tray.
- Bake for 15-18 minutes, until the tops take on a little color; they keep in a box for 1 week.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The bowl and whisk must be free of grease, and no yolk should get into the whites, or they won't whip to stiff peaks.
- Fold in the walnuts lightly with upward strokes from the bottom rather than stirring, so the foam doesn't collapse. In a fan oven, bake at 140 °C.
- Erythritol can give the biscuits a slightly cool aftertaste, and they caramelise less. If that bothers you, go for the 60 g of sugar.
Frequently asked questions
How long do they keep?
1 week in a well-sealed metal tin, but don't store them with soft cakes, because they will absorb the moisture.
Can I make them completely sugar-free?
Yes, if you use erythritol. They are also gluten-free, as they contain no flour, but powdered erythritol blends into the meringue better.
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