This old recipe is from the end of 19th century.
Very fast and easy to do it!!
My grandma Katarina was brilliant cook whose biscuits, strudels, cakes, pies… were irresistible. Nowadays my mother replace her and I inherited this recipe from her.
All year long I’ve been patiently waiting for December to come, because Walnut Meringue Bars are traditionally on my Christmas “sweets repertoire”. They look adorable with meringue on top of it as small, snow caps. And if you are romantic type you’ll easily give in to the Christmas spirit of the white color.
Who can resist this beautifully balanced combination of crunchy meringue and thick, sticky walnuts base. It’s neither to sweet or heavy; and the size is just perfect – two bites.
You can make it a week ahead and keep it in metal box on room temperature as this will alter a taste of the bars.
Serve it in the end of dinner with espresso coffee.
- 3 egg whites
- 30 dg superfine sugar+1 vanilla sugar
- 30 dg ground walnuts
- 1 teaspoon lemon juice
- In a big bowl, whisk egg whites until soft stiff peaks form. Continue to whisk, gradually adding the sugar until the mixture is stiff.
- Divide the meringue: 2/3 in medium bowl, 1/3 in small bowl.(approximate)
- Add ground walnuts into 2/3 of meringue. Stir it thoroughly, mixture should be thick and sticky.
- Prepare backing paper, sprinkle it with flour. Than make a rectangle from the mixture. It should be 5cm wide (approximate measure, no mistake) and 1cm high, length approximate.
- Add lemon juice in the rest of meringue and whisk it a bit.
- Spread carefully meringue on top of walnuts rectangle. Leave it aside for 20-30 minutes.
- Slice a bars (1cm wide), using thin-bladed knife dipped in water.
- Dry them in low baking pan ( on baking paper, sprinkled with flour) on 50’C for 3-4 hours.
HINT: Meringue should be dry and white not yellowish, be careful !!! It is better to take it out 30 minutes before and dry it on room temperature.