Meringue – Nut – Slices

by Editorial Staff

Summary

Prep Time	1 hr
Total Time	1 hr
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

For the dough, knead the flour, powdered sugar, butter and egg yolks. Wrap the dough in cling film and place in the refrigerator for 15 minutes.
Then roll out the dough on a baking sheet lined with baking paper and brush with the currant jelly.
Beat the egg whites until stiff and gradually pour in the powdered sugar. Fold in the ground hazelnuts.
Spread the meringue evenly on the jelly layer.
Bake in a preheated oven (electric stove 160 ° C, gas level 2, convection 140 ° C) for about 30 minutes until light brown. Possibly turn down the heat after 15 minutes!
Allow to cool slightly. Then you can either brush it with melted chocolate or decorate it with jam and halved hazelnuts. Cut into slices or triangles while still warm.
It is very important to let the cuts / corners cool for a few hours and only then to put them in pastry tins. This keeps the cuts nice and soft!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.