Elegant and simple recipe for walnut meringue

This dessert is ideal for summer: minimum effort, minimum of ingredients, minimum time spent at the stove. Just measure, shake, mix and send to the oven - but what's the result! Porous and crispy sweet slices with a delicate nutty aroma is an excellent addition to a cup of tea or an ice-latte. In addition, the treat can be stored for up to two weeks without a refrigerator - than not an idea for a picnic or an easy road lunch.

Nut flour - 100 g

Sugar powder - 100 g

Protein - 100 + 70 g

Sugar - 100 + 80 g

Water - 25 ml

Connect 100 g of sugar with 25 ml of water in a refractorycontainers with a thick bottom. For a better taste, use brown sugar. Cook the mixture, stirring, to 121 degrees (to determine the temperature you need a culinary thermometer)

Separate the proteins and measure 100 grams. Whip them to a soft foam. Remove the syrup from the fire and cool it slightly - so that it stops bubbling. Start to pour it into proteins

Continue to pour the syrup into the protein mousse, whisking with a mixer - the mass should be smooth, elastic and shiny

Prepare the nut flour: if not ready, take any nuts and chop them (it is better to use almonds or hazelnuts). Dry the flour for a quarter of an hour in an oven, heated to 140 degrees - this will enhance the piquancy of the dessert. Mix nutty flour with powdered sugar

Pour a portion of dry ingredients into the protein mass and mix with a silicone spatula. Enter gradually portions of all the nut flour with sugar, continuing to stir meringue

Spread on a baking sheet merengu in a centimeter and bake 30 - 40 minutes in the oven, heated to 160 degrees. Then remove the workpiece and cool

Whisk 80 g of sugar and 70 g of protein until soft foam. Divide the cooled meringue into small pieces, place them in a container with protein foam and gently mix. Send the pieces back to the oven for 15-30 minutes - until the foam dries. Cool and serve to the table