Basics – Nut Meringue Bases for Arab Cake

a few hints to succeed

1. The egg white must be well chilled and must not have any remains or traces of egg yolk. The bowl in which the egg white is whipped and the whisk must be “absolutely FAT FREE”.
2. We line the baking sheets with baking paper and mark the size with the 26 cake ring with a pencil. Draw only 1 shelf per tray. We sift the powdered sugar into a bowl
3. Put the egg white in the mixing bowl and briefly beat on medium speed, only then switch to full power, the volume of the mass multiplies slowly and now we add a very small pinch of salt. Beat the mass until it has reached its volume and then gradually add the powdered sugar, the mass is ready when you do the finger test and the “tips” stop and it starts to shine.
4. While the egg white mass is being whipped, we preheat the oven to 100 °. We cut the chocolate into small pieces with a knife and then put the ground hazelnuts and the wheat powder in a bowl and mix everything carefully.
5. When the egg whites are ready, we take the bowl out of the machine and quickly and carefully lift the hazelnut mixture under the egg whites with a spatula.
6. We now fill the mass in a piping bag which is equipped with a 7-hole nozzle and pour the mass in a circle from the inside out. Then we push the 3 trays into the oven, which we now switch to circulating air. The floors are dried more than baked, this takes about 2.5-3 hours. The meringue bases are good if they can be carefully removed from the paper, but you can also do a “stick test”, nothing should hang on the stick, because if they are not completely “dry” the bases will later become soft and fat.
7. When the bases are good, pull the paper off the baking sheet and place it upside down on a wire rack, carefully peel off the paper and let the individual bases cool down on a wire rack.