Orechové laskonky s nuttela krémom

Nut meringues with nuttela cream

One very tasty use of leftover egg whites from Christmas baking is to make these nutty meringues. I processed almonds, but they are also delicious with walnuts or hazelnuts. The filling is a blend of nutella flavour with coffee flavour and complements the nutty flavour of the laskonki fantastically.

Ingredients dough:

  • 3 egg whites
  • 80g sugar
  • 1 tbsp lemon juice
  • 200g ground almonds
  • 50g chopped almonds

Ingredients filling:

  • 100g room temperature soft butter
  • 3 tbsp nutella
  • 2 tbsp caster sugar
  • 1 tbsp instant coffee


  • Boil water in a saucepan.
  • Put the egg whites and sugar in a stainless steel bowl and set the bowl over the saucepan. Stir with a whisk over the heat for 3 minutes.
  • Remove the egg whites from the steam and beat with a mixer for about 5 more minutes until stiff.
  • Add the grated and chopped nuts. Stir in the egg whites just slightly.
  • There are special moulds for the meringues, which later make them the same round or elliptical shape. I don’t have one of those, so I used a dolly mould. Those who don’t have one at home can shape the circles using a pastry bag. The only important thing is that they have the same shape and, if possible, the same thickness.
  • Bake only 5 minutes in a preheated oven at 180C, do not open the oven (alternatively 10 minutes if you have not preheated the oven). Then turn off the oven and let them finish cooling completely.
  • Remove from the tin when they are cool as they are still crisp when hot and could break.
  • For the cream, put the butter, Nutella, icing sugar and instant coffee in a bowl. Whisk until the ingredients are combined.
  • Using a pastry bag, spread the filling on one lasagna and press the other lasagna on top.
  • Refrigerate for at least an hour to allow the filling to set and combine well with the biscuits.

Watch also Video- https://youtube.com/shorts/st4y4nQYLUs?feature=share

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