In Danish we call a small meringue a kiss, or kys, because they are as delightful as one. Sweet, crunchy and melting like air in the mouth.
- 4 egg whites
- 250g/11/4 cups caster/superfine sugar
- 1/2 tsp vinegar
- 150g/5 1/4 oz walnuts, chopped
- Preheat the oven (not fan) to 110 degrees Celsius/225 degrees Fahrenheit/gas mark 1/4. Line 2 baking sheets with baking parchment.
- Using an electric hand whisk, whisk the egg whites until stiff, then whisk in the sugar 1 tbsp at a time, until very stiff and all the sugar has been added. Add the vinegar and fold
- in the chopped walnuts.
- Using 2 spoons, place dollops of the meringue mixture on the sheets (not too neat; they should look rustic). Bake for 1 hour, then turn off the heat, open the oven door and leave it ajar for 15 minutes. Take the meringues out of the oven and leave to cool completely on a wire rack, still on their sheets of baking parchment.
- Serve right away, or pack into cellophane bags and give away as gifts. They last for weeks in a cake tin. They are also great crushed over ice cream.
Also from Scandi Bites:
Recipes excerpted with permission from Scandi Bites: 60 Recipes for Sweet Treats, Party Food and Other Little Scandinavian Snacks by Trine Hahnemann, published by Quadrille, October 2019, RRP $19.99 Hardcover.