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Nougat meringue corners

updated

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Ingredients for 1 servings:

  • 200 g flour
  • 125 g margarine
  • 1 egg(s)
  • ½ pack of baking powder
  • 200 g nougat
  • 5 egg whites
  • 100 g almond flakes
  • 250 g powdered sugar
  • 1 tbsp lemon juice
  • 1 tsp cinnamon

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with almonds, makes 20 pieces

Make a dough from the dough ingredients, roll it out, and place it on a baking sheet lined with baking paper. Melt the nougat in a double boiler and spread it over the dough. Work quickly, as the nougat sets quickly. For the meringue topping, beat the egg whites until stiff and fold in the remaining ingredients. Spread the mixture over the nougat. Bake in a preheated oven at 150°C (top heat) for about 30 minutes. Cut the hot cake into triangles. Do not wait until it has cooled, as the meringue will easily crumble.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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