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One of the simplest and most delicious walnut mazurek. After all, who doesn\u2019t love meringue? This mazurek is light, there is no need to bake a shortcrust base, and it keeps wonderfully. If you have a supply of walnuts to use up, this walnut and meringue mazurek should definitely be on your list of festive bakes!<\/em><\/p>\n<\/blockquote>\n

Ingredients for the base:<\/span><\/p>\n

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• 1 wafer, 22 x 30 cm in size (or square wafers trimmed to the appropriate size)<\/li>\n<\/ul>\n

  Place the wafer on a baking tray lined with baking paper. It is best if the tin is the same size as the wafer, but a flat baking tray suitable for biscuits will also work.<\/p>\n

  Ingredients for the walnut meringue mixture:<\/span><\/p>\n

  \n
  • 3 egg whites, from large eggs<\/li>\n
  • a pinch of salt<\/li>\n
  • 180 g caster sugar<\/li>\n
  • \u00bd tsp lemon juice<\/li>\n
  • 1 tbsp potato starch<\/li>\n
  • 180 g ground walnuts<\/li>\n
  • walnut halves, for decoration<\/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 (using the whisk attachment). Once the egg whites have become lightly frothy, add a pinch of salt and continue whisking on high speed until you have a thick, stiff foam, taking care not to whisk for too long and overbeat the meringue. Gradually add the caster sugar to the beaten egg whites, one tablespoon at a time, whisking continuously on high speed after each addition. Most of the sugar should dissolve into the meringue mixture, which you can check by rubbing a little of the meringue between your fingertips. Add the lemon juice and potato starch and whisk. The resulting meringue will be thick, glossy and stiff. Add the ground walnuts and mix.<\/p>\n

    Spread the walnut meringue mixture over the wafer, leaving 1 cm around the edges uncovered (the meringue will spread towards the sides as it bakes), and smooth the surface. Arrange the walnut halves on top.<\/p>\n

    Preheat the oven to 180\u00b0C. Place the tin with the mazurek in the oven and immediately reduce the temperature to 160\u00b0C. Bake for approximately 30 minutes. Remove from the oven and leave to cool.<\/p>\n

    The walnut meringue mazurek can be stored for several days at room temperature or in a cool place (not in the fridge).<\/p>\n

    Enjoy!<\/p>\n

    <\/figure>\n

    Recipe source: Fotokulinarnie<\/a>.\u00a0<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    One of the simplest and most delicious walnut mazurek. After all, who doesn\u2019t love meringue? This mazurek is light, there is no need to bake a shortcrust base, and it keeps wonderfully. If you have a supply of walnuts to use <\/p>\n","protected":false},"author":1,"featured_media":17690,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[81],"tags":[97,103],"duration":[],"tag_group":[],"class_list":["post-17689","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-easter","tag-egg-whites","tag-walnuts"],"acf":[],"yoast_head":"\n