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A delicious, delicate mazurek combining many wonderful flavours, made entirely with egg whites. If you have some frozen egg whites, this is a great way to use them :). Bosnian mazurek is a nutty meringue mixture with hazelnuts, almonds and chocolate, baked until lightly golden, then topped with coffee icing and flaked almonds. Moist, slightly airy and full of flavour; it may look unassuming, but it certainly doesn\u2019t lack character! You can bake this mazurek on a wafer if you like, but it isn\u2019t necessary \u2013 it bakes and slices very well on baking paper.<\/em><\/p>\n<\/blockquote>\n

Makes 1 mazurek.<\/span><\/p>\n

Ingredients for the Bosnian mazurek:<\/span><\/p>\n

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• 11 large egg whites (440 g)<\/li>\n
• generous pinch of salt<\/li>\n
• 220 g caster sugar<\/li>\n
• 125 g ground hazelnuts<\/li>\n
• 125 g ground almonds<\/li>\n
• 50 g dark chocolate, finely chopped or grated<\/li>\n<\/ul>\n

  All the ingredients should be at room temperature.<\/p>\n

  Place the egg whites in the bowl of a stand mixer and start whisking. Once they become slightly frothy, add the salt and continue whisking. Gradually add the sugar, one tablespoon at a time, while continuing to whisk, until you have a stiff, glossy meringue. Add the hazelnuts, almonds and chocolate and gently fold in with a spatula until combined. The meringue will lose some of its volume, which is completely normal here.<\/p>\n

  Grease a 25 \u00d7 38 cm baking tin with butter and line with baking paper. Transfer the mixture to the tin and smooth the surface.<\/p>\n

  Bake the Bosnian mazurek at 150\u00b0C for 45\u201360 minutes. The top may become lightly browned. Remove from the oven and leave to cool completely.<\/p>\n

  Ingredients for the coffee icing:<\/span><\/p>\n

  \n
  • 100 g icing sugar<\/li>\n
  • 15 ml milk<\/li>\n
  • 40 g butter<\/li>\n
  • 1 heaped tsp instant coffee<\/li>\n<\/ul>\n

    Place the milk and butter in a small saucepan and heat until the butter has melted. Add the coffee and stir until dissolved. Add the icing sugar and mix thoroughly with the back of a spoon until smooth and lump-free. Adjust the consistency with more icing sugar if the icing is too runny, or a little more milk if it is too thick.<\/p>\n

    To finish:<\/span><\/p>\n

    \n
    • flaked almonds, for sprinkling<\/li>\n
    • candied orange peel, optional<\/li>\n<\/ul>\n

      Spread the coffee icing over the cooled mazurek and sprinkle with flaked almonds and, if desired, candied orange peel.<\/p>\n

      Enjoy!<\/p>\n

      <\/figure>\n

      Recipe from Robert Mak\u0142owicz\u2019<\/a>s collection.\u00a0<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

      A delicious, delicate mazurek combining many wonderful flavours, made entirely with egg whites. If you have some frozen egg whites, this is a great way to use them :). Bosnian mazurek is a nutty meringue mixture with hazelnuts, almonds and chocolate, <\/p>\n","protected":false},"author":1,"featured_media":17649,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[81,442,34],"tags":[136,96,144,97,344,332],"duration":[],"tag_group":[],"class_list":["post-17646","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-easter","category-meringue-cakes","category-shortcrust-cakes","tag-almonds","tag-chocolate","tag-coffee","tag-egg-whites","tag-gluten-free","tag-hazelnuts"],"acf":[],"yoast_head":"\n