Best 7 Walnut Meringue Layers Recipes

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Indulge your sweet cravings with the delightful Walnut Meringue Layers, a culinary masterpiece that combines the delicate crunch of meringue with the nutty richness of walnuts. This heavenly treat features three distinct recipes, each contributing a unique layer of flavor and texture. Embark on a culinary journey as we explore the secrets behind the delicate meringue base, the luscious walnut filling, and the decadent chocolate ganache. Discover the art of creating these exquisite layers and assemble them into a symphony of flavors that will tantalize your taste buds. Whether you're a seasoned baker or a novice in the kitchen, this step-by-step guide will empower you to craft this showstopping dessert that is sure to impress your loved ones and elevate any special occasion.

Here are our top 7 tried and tested recipes!

AUNT GRETA'S WALNUT MERINGUES



Aunt Greta's Walnut Meringues image

Provided by Food Network

Categories     dessert

Time 28m

Yield 36 servings

Number Of Ingredients 5

1 egg white
1/2 cup sugar
1 teaspoon cinnamon
Pinch salt
1 to 2 cups chopped walnuts, toasted and cooled

Steps:

  • Heat oven to 300 degrees F.
  • Whip the egg white with a whip attachment until stiff.
  • Add the sugar, cinnamon, and salt and continue whipping until stiff and glossy. Fold in the walnuts.
  • Drop by spoonfuls onto a parchment lined sheet pan and bake 35 to 40 minutes. Cool and remove from the pan. Store in an airtight container.

WALNUT MERINGUE LAYERS



Walnut Meringue Layers image

Use this to make our Gingerbread Town-Square Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes three 9-inch square cakes

Number Of Ingredients 5

8 ounces walnut halves (2 1/2 cups), toasted and finely ground (2 cups)
1 cup superfine sugar
1 1/2 cups confectioners' sugar
Pinch of salt
8 large egg whites, room temperature

Steps:

  • Preheat oven to 200 degrees. Line 3 baking sheets with parchment. Using a cake pan or a ruler, trace a 9-inch square on each piece of parchment.
  • Whisk walnuts, 3/4 cup superfine sugar, the confectioners' sugar, and salt.
  • With an electric mixer fitted with the whisk attachment, beat egg whites on medium-high speed until soft peaks form. Gradually add remaining 1/4 cup superfine sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold in walnut mixture with a spatula. Spread batter evenly onto traced squares on parchment, and smooth tops.
  • Bake for 2 1/2 hours. Turn off oven, and let cool in oven until completely dry, about 75 minutes.
  • Carefully peel meringue layers from parchment, and let cool completely on wire racks.

POLISH CHOCOLATE & WALNUT CAKE



Polish chocolate & walnut cake image

This deliciously delicate chocolate layer cake is a truly showstopping bake. Stack up chocolate sponge, chocolate glaze and crunchy walnuts

Provided by Moje Gotowanie team

Categories     Dessert

Time 2h25m

Number Of Ingredients 11

150g plain flour, plus 1 tbsp
50g cocoa
8 eggs, separated, at room temperature
200g caster sugar
5 eggs whites
200g caster sugar
250g walnuts, chopped, plus a handful to decorate
1 tbsp plain flour
1 tbsp potato starch
100g double cream
100g chocolate, chopped

Steps:

  • Heat the oven to 170C/150C fan/gas 3½. Line a 30 x 22cm shallow baking tin with baking parchment. Sift the flour and mix it with cocoa, then set aside. Beat the egg whites until stiff, then add the sugar to them in small batches. Add the egg yolks, one by one, whisking constantly. Tip in the flour mixture and gently fold everything together with a spatula. Pour the prepared batter into the lined tin and bake for 35 mins. Cool for 5 mins, remove from the tin and re-line the tin with baking parchment.
  • To make the meringue, whisk the whites until stiff, then gradually whisk in the sugar, one tablespoon at a time. When you have a stiff and shiny meringue, fold in the finely chopped walnuts, flour and star t ch. Spread the mixture into the re-lined tin and cook for 40 mins on the same heat. Remove from the oven and leave to cool.
  • For the chocolate glaze, heat the cream over low heat, then remove from the heat, pour the chopped chocolate into it and mix it until it melts and becomes shiny.
  • Cut the cooled chocolate sponge cake and meringue into two layers. Put the nut meringue on top of the bottom layer of sponge and sprinkle on some of the reserved walnuts. Add another layer of meringue and then the upper layer of chocolate sponge cake and cover the top with chocolate glaze. Decorate with walnuts. Put the finished cake in the fridge for 1-2 hrs before serving.

WALNUT MERINGUE PIE



Walnut Meringue Pie image

Walnuts and buttery crackers add crunch to meringue baked in a pie plate. The airy shell is filled with fruit and whipped cream for a luscious dessert.

Provided by My Food and Family

Categories     Recipes

Time 50m

Yield Makes 8 servings.

Number Of Ingredients 9

3 egg whites
1/4 tsp. salt
1/2 tsp. baking powder
1 cup sugar
1 tsp. vanilla
2/3 cup chopped walnuts
20 round buttery crackers, coarsely broken
4 cups cut-up assorted fresh fruit (strawberries, blueberries, kiwi and peeled peaches)
1 cup thawed COOL WHIP Whipped Topping

Steps:

  • Preheat oven to 325°F. Beat egg whites in large bowl with electric mixer on high speed until soft peaks form. Add salt and baking powder. Gradually add sugar, beating until well blended after each addition; continue beating until stiff peaks form. Add vanilla; mix well. Gently stir in walnuts and crackers. Spread onto bottom and up side of well-greased 9-inch pie plate.
  • Bake 25 to 30 min. or until lightly browned. Cool completely on wire rack.
  • Fill with fruit and whipped topping just before serving.

Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

WALNUT BLITZ TORTE



Walnut Blitz Torte image

This pretty torte is very popular at family gatherings. Everyone always asks for the recipe.-Suzan Stacey, Parsonsfield, Maine

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12-16 servings.

Number Of Ingredients 18

2 tablespoons sugar
4-1/2 teaspoons cornstarch
1 egg yolk
1 cup milk
1 teaspoon vanilla extract
CAKE BATTER:
1/2 cup butter, softened
1/2 cup sugar
4 egg yolks
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
5 tablespoons milk
MERINGUE:
5 egg whites
1 cup sugar
2 cups chopped walnuts, divided

Steps:

  • In a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cover and refrigerate., Meanwhile, in a large bowl, cream the butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk and mix well. Spread into two greased and floured 9-in. round baking pans; set aside., In a small bowl, beat egg whites on medium speed until foamy. Gradually beat in sugar, a tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in 1 cup nuts. Spread meringue evenly over batter. Sprinkle with remaining nuts. , Bake at 325° for 35-40 minutes or until meringue is browned and crisp. Cool on wire racks for 10 minutes (meringue will crack)., Carefully run a knife around edge of pans to loosen. Remove to wire racks; cool with meringue side up. To assemble, place one cake with meringue side up on a serving plate; carefully spread with custard. Top with remaining cake. Refrigerate until serving.

Nutrition Facts :

MERINGUE TORTE



Meringue Torte image

Ruth Grover writes from Portland, Connecticut: "My grandmother, who came here from Sweden when she was 21, used to make this cake for our birthdays, and it is still a family favorite."

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16-18 servings.

Number Of Ingredients 16

3/4 cup butter, softened
3/4 cup sugar
6 large egg yolks
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
6 tablespoons 2% milk
MERINGUE:
6 large egg whites
1-1/2 cups sugar
1/2 teaspoon vanilla extract
1/2 cup plus 3 tablespoons finely chopped walnuts, divided
FILLING:
2 cups heavy whipping cream
1/4 cup confectioners' sugar
2 cups fresh raspberries

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition. Pour into 3 parchment-lined 9-in. round baking pans; set aside., In a large bowl, beat egg whites on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Add vanilla. Fold in 1/2 cup walnuts. Spread meringue evenly over cake batter; sprinkle with remaining walnuts. , Bake at 325° for 30-35 minutes or until meringue is lightly browned. Cool on wire racks for 10 minutes (meringue will crack). Loosen edges of cakes from pans with a knife. Using 2 large spatulas, carefully remove 1 cake to a serving plate, meringue side up. Carefully remove remaining cakes, meringue side up, to wire racks. , In a large bowl, beat cream until it begins to thicken. Gradually add confectioners' sugar; beat until stiff peaks form. Carefully spread half the filling over cake on serving plate; top with half the raspberries. Repeat layers. Top with remaining cake. Store in the refrigerator.

Nutrition Facts : Calories 364 calories, Fat 22g fat (12g saturated fat), Cholesterol 128mg cholesterol, Sodium 144mg sodium, Carbohydrate 38g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.

WALNUT MAPLE TORTE WITH MAPLE MERINGUE FROSTING



Walnut Maple Torte with Maple Meringue Frosting image

Categories     Cake     Coffee     Cheese     Dairy     Egg     Nut     Dessert     Bake     Spring     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 1 torte

Number Of Ingredients 16

For cake layers
1 cup walnuts
1 cup cake flour (not self-rising)
1 1/2 teaspoons baking powder
1 teaspoon instant espresso powder
1 tablespoon boiling-hot water
1 1/2 sticks (1/8 cup) unsalted butter, softened
3/4 cup sugar
3 large eggs
1 1/2 tablespoons vegetable oil
6 ounces cream cheese, softened
5 tablespoons pure maple syrup
For meringue frosting
2 large egg whites
1 cup pure maple syrup
1/4 teaspoon cream of tartar

Steps:

  • Make cake layers:
  • Preheat oven to 350° F. and butter and flour two 8-inch round cake pans, knocking out excess flour.
  • On a baking sheet toast walnuts in middle of oven until 1 shade darker, about 8 minutes, and cool. In a food processor grind walnuts fine.
  • Into a bowl sift together flour, baking powder, and a pinch salt. In a small cup stir together espresso powder and water. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy and add eggs, 1 at a time, beating well after each addition. Beat in flour mixture, espresso, walnuts, and oil until just combined.
  • Spoon batter into cake pans, smoothing tops, and bake in middle of oven about 25 minutes, or until pale golden and a tester comes out clean. Cool cake layers in pans on a rack 15 minutes. Run a thin knife around edges of pans and invert cake layers onto rack to cool completely.
  • In a small bowl beat together cream cheese and 2 tablespoons maple syrup until smooth.
  • Assemble torte:
  • Arrange 1 cake layer on an ovenproof serving plate and with a pastry brush gently brush top with 1 1/2 tablespoons maple syrup. Spread cream cheese mixture evenly onto layer and top with remaining layer. Brush top of torte with remaining 1 1/2 tablespoons maple syrup. Torte may be prepared up to this point 2 days ahead and chilled, covered. Bring torte to room temperature before proceeding.
  • Make frosting:
  • Let whites stand at room temperature 1 hour. In a 1-quart heavy saucepan bring maple syrup to a boil over moderate heat and simmer until a candy thermometer registers 235° F. (be careful it doesn―t bubble over).
  • While maple syrup is simmering, in bowl of a standing electric mixer beat whites with cream of tartar and a pinch salt until they just hold stiff peaks. Add hot maple syrup in a stream, beating until meringue is thickened and glossy, 1 to 2 minutes.
  • Preheat broiler.
  • Immediately frost torte with a narrow metal spatula, mounding extra meringue on top and drawing it up with a fork to form peaks (see photograph, page 111). Broil torte about 4 inches from heat until tops of peaks are pale golden, about 30 seconds. Let torte stand at room temperature 15 minutes before serving.

Tips:

  • Use fresh, high-quality ingredients for the best results.
  • Make sure the egg whites are at room temperature before whipping them. This will help them reach their full volume.
  • Whip the egg whites gradually, starting on low speed and increasing the speed as the whites start to foam. This will help prevent them from becoming grainy.
  • Continue whipping the egg whites until they reach stiff peaks. This means that when you lift the whisk out of the bowl, the peaks of the meringue will stand up straight.
  • Fold the meringue into the other ingredients gently, using a spatula. Overmixing can cause the meringue to deflate.
  • Bake the meringue layers at a low temperature for a long time. This will help them dry out and become crispy.
  • Let the meringue layers cool completely before assembling the cake. This will help prevent them from breaking.

Conclusion:

Walnut meringue layers are a delicious and elegant dessert that can be enjoyed on any occasion. They are easy to make and can be customized to your liking. With a little planning and effort, you can create a stunning cake that will impress your friends and family.

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