Meringue with nuts is a delicious crispy tea dessert that is easy to make with simple and affordable ingredients. By using different nuts or a mixture of them, you can constantly change the flavor of the meringue!
Prepare your ingredients. Break the eggs, carefully separate the whites from the yolks.
Grind the walnuts into small crumbs. You can do this with a blender, or chop the nuts with a knife.
Pour the egg whites into a clean, dry whisk. If you use a plastic container for whipping, you can additionally wipe it with a lemon wedge to degrease. Beat the egg whites on a low mixer speed until a fluffy, soft foam is obtained.
While whisking, add all the granulated sugar in small portions. By the way, it is advisable to take small sugar so that it dissolves quickly. Half of the sugar can be replaced with powdered sugar.
Beat the whites until crisp (if you turn the bowl over, the mass should stay in place) and until the sugar is completely dissolved.
Add chopped nuts to the whipped egg whites.
Stir in gently with a spatula. Turn on the oven to heat up to 80-100 degrees.
Transfer the mixture to a pastry bag. I used a wide round nozzle, but you can do without it. It is also optional to use a bag. The meringues can be laid out with a spoon, but using a bag makes this process much faster.
Line a baking sheet with baking paper and place the meringue on a baking sheet at a short distance from each other.
Send the meringue with nuts to the oven to dry for 1.5-2 hours. While drying the meringue, you can prop the oven door with a wooden spoon or spatula, leaving a small opening so that excess steam escapes and so that the temperature does not rise too much. The finished meringue should be light and crunchy, and peel easily from the parchment. Let the nut meringue cool completely.
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