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Chestnut ‘n’ Walnut Meringues


Alice Medrich’s award winning Flavor Flours has been on my bookshelf since January.

It makes inspiring reading if you’re avoiding wheat in your diet. Dedicated to baked goods, not one gram of wheat flour is used. Medrich’s book is about baking with flours made from alternate grains and nut meals.

I’ve made cakes, muffins and pastry and now meringues using a range of flours; rice, oat, sorghum, buckwheat and chestnut flour. The flavours have been outstanding, though a couple have lacked structure on the palate, something to tackle in the future.

This is the first time I’ve made meringue with any added flour, excluding pavlova of course, where it’s an absolute necessity for a soft marshmallowy centre. The result was classic meringue, sweet, dry, crisp and melt in the mouth. The buttery nut flavour of chestnut and walnut combined made these meringues very, very moreish.

I made my meringues man sized but after tasting the delicious flavour I envisioned dainty meringue sandwiches with coffee butter cream filling.

I’m sure there’ll be more pesky egg whites lurking in the fridge soon.

Chestnut and Walnut Meingues is published in Flavor Flours by Alice Medrich. I have rewritten the recipe in my own words.

Chestnut ’n’ Walnut Meringues

25g chestnut flour

75g walnut pieces, roughly chopped

150g castor sugar

3 large egg whites at room temperature

1/4 teaspoon cream of tartar

Preheat the oven to 120C.*  Line two oven trays with baking paper.

In a small bowl combine the chestnut flour, walnuts and 65g of the sugar.

In a stand mixer whisk the egg whites and cream of tartar into soft peaks

Slowly add the remainder of the sugar to the egg whites in small quantites, whisking continuously into a stiff meringue.

Add the dry ingredients to the mixer bowl then thoroughly fold them through the meringue with a silicone spatula.

Drop dessertspoons full of meringue onto the oven trays allowing space for them to puff slightly.

Bake for 1 1/2 hours, turning the trays and swapping shelves occasionally to ensure even cooking.

The meringues will feel dry when cooked.

Turn off the oven heat and leave the meringues to cool in the oven.

Makes 24 large meringues.

* My meringues began colouring after just 20 minutes at 120C so I reduced the oven temperature to 100C. They cooked perfectly

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

20 comments on “Chestnut ‘n’ Walnut Meringues

  1. Pingback: Nut ‘N’ Spice Macaroons | Please Pass the Recipe

  2. Pingback: Walnut Frangipane Tart | Please Pass the Recipe

  3. Fae's Twist & Tango
    June 24, 2015

    I was not into meringue until I was introduced to pavlova ad dacquoise. Thank you for introducing this meringue with chestnuts. Looks very good. Alice Medrich’s Flavor Flours sounds very interesting too.

    Like

    • ladyredspecs
      June 24, 2015

      I always seems to have egg whites in the fridge, especially in winter, and meringues are always a welcome treat with coffee. Medrich’s recipe is tops

      Liked by 1 person

  4. Francesca
    June 22, 2015

    Your meringues look fantastic, Sandra! I love the idea of the nutty variation and Stefano is a huge meringue fan. He has been asking to make them for months now. I’ll make his dream come true in the fall. Thank you!

    Like

    • ladyredspecs
      June 23, 2015

      Thanks Francesca, I wish I could take the credit for this fab recipe, Alice Medrich is a baking genius!

      Like

  5. cheergerm
    June 22, 2015

    Why didn’t I see this? WP ‘unfollowed’ me from your feed in one of its glitchy moments. Love the look and sound of these, how wintery. I am certainly going to hunt down that book. I guess popping a bit of cornflour in pavlovas is a similar concept?

    Like

  6. lapetitepaniere
    June 19, 2015

    Love your cuisine Sandra, the recipe looks wonderful! 🙂

    Like

  7. Gather and Graze
    June 19, 2015

    These look beautiful Sandra! Love the addition of nuts to meringues… makes them so much more interesting in their texture and flavour.

    Like

    • ladyredspecs
      June 19, 2015

      I make meringues frequently to use up egg whites, many with nut added. The chestnut flour made a big difference to the crispness of the meringue.

      Liked by 1 person

  8. Joanne T Ferguson
    June 18, 2015

    What an absolutely gorgeous recipe and photo Sandra! What a unique combination of flavors!

    Like

  9. Raphaelle
    June 18, 2015

    oooh Sandra those Chestnuts and Walnuts meringues sounds divine! A bit wintery for me since it’s almost Summer time in Europe but probably completely on season in Australia 😉 Which means lots of comfort cooking coming up!

    Like

  10. Debi @ My Kitchen Witch
    June 18, 2015

    I never thought to use flour in meringue. Seems that I have a use for what is left of my bag of chestnut flour. These look very, very scrummy.

    Like

  11. yum! I have chestnut flour in the pantry and no idea what to make with it. Will give these a whirl. thanks x

    Like

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