When people talk about Christmas cookies today, names such as rolls, Linz or pracny usually come up. Nut meringues are left aside, as if they no longer belong to this day and age. At the same time, even a few decades ago, it was a matter of course that was baked in every second kitchen.
There was a time when nut meringues were almost non-existent . They were baked from what was at hand, they were light, sweet and festive. All it took was a few egg whites, a handful of nuts and patience in the oven. Today, it is a candy that is more familiar to the older generation, while the younger ones reach for it only rarely. At the same time, walnut meringues have something that modern desserts often lack, namely simplicity, honest taste and lightness, which makes you eat more of them than you planned.
On video fromvideo-recepty.com with a recipe for walnut Christmas meringue, check it out on YouTube:
Why were meringues so popular?
Under socialism, housewives had to do without exotic raw materials and expensive ingredients. Nuts were available, egg whites were left over from other baking, and sugar was a staple of every kitchen. Walnut meringues were baked mainly because they made sense. They didn’t burden the wallet, could be prepared without butter and lasted for several days without losing their taste. In addition, they had a festive effect, even though they were created from .
A taste that will surprise you today
Those who taste them for the first time after years are often surprised. They’re not heavy, they’re not too sweet, and the nuts give them a nice depth. The surface is slightly crispy, inside they remain soft and supple. It is this combination that makes them a candy that does not crumble and melt as quickly as butter pieces.
How nut meringues are actually made
The base consists of beaten egg whites, which need to be beaten really hard. Fine sugar is gradually added to it, ideally powdered or very fine crystal, so that it dissolves well and the snow remains smooth. When the mass is shiny and holds its shape, finely ground walnuts are carefully mixed into it. The mixture is then only lightly mixed so that it does not lose volume.
“The most common mistake people make with egg white snow is that they are in a hurry. The egg whites must be really cold and the bowl perfectly clean. I always add a few drops of lemon right at the beginning, and I pour the sugar in spoonfuls only when the snow begins to stick to the tips. If you follow this, the snow will not fall even after adding nuts,” advises pastry chef Marie Hašková.
Recipe for walnut meringue
Raw materials:
- four egg whites
- 200 grams of powdered sugar
- 200 grams of finely ground walnuts
- a pinch of salt
- lemon juice
Procedure:
Put the egg whites in a clean, dry bowl and start beating them slowly at first. Once they start to foam, add a pinch of salt and a few drops of lemon juice. Gradually increase the speed and add powdered sugar spoon by spoonful. The snow should be firm, shiny and hold its shape when you pull out the brooms.
Very carefully mix the finely ground nuts into the finished snow. Do not mix for a long time, just enough so that the mixture comes together and remains fluffy. Scoop the finished mixture with a spoon or a pastry bag and make small mounds on a baking sheet lined with baking paper.
The meringues are not baked in the classic way, but rather dried. Preheat the oven to approximately 100 to 120 degrees and place the tray inside. It is a good idea to leave the door slightly ajar so that moisture can escape. Drying takes about an hour, sometimes a little longer depending on the size of the meringues. When done properly, they are dry on the surface but remain slightly pliable inside.
A small detail that makes a big difference
Old recipes often mention a drop of lemon juice or a pinch of salt in the egg whites. It’s not a coincidence. They help the snow to hold its shape better and the meringues do not crack or settle. It is these little things that decide whether the result will be just sweet or really great.
Nut meringues are a reminder of a time when baking was done with thought and a lot could be made from little. They are not complicated, they do not require special equipment and yet they look festive. Maybe that’s why it’s worth dusting them off again today. Not as nostalgia, but as proof that some recipes just don’t get old, they’re just forgotten for a while.
