Delicate dough, fruit jam, and fluffy nut meringue come together in traditional Legionnaire slices, delighting with their balanced flavor and tempting layers. They are perfect with coffee, for festive tables, or as a homemade treat for an ordinary afternoon.
Preparation is simple: just make the dough, spread it with a thicker jam, and cover it with a firm nut meringue. This classic is baked on a tray approximately 30 × 40 cm in size. If you want to vary the flavor, you can use different types of nuts, plum butter, or a pinch of cinnamon.
What You’ll Need
For the dough:
- 400 g semi-coarse flour,
- 200 g Hera or butter,
- 4 egg yolks,
- 1/2 packet baking powder,
- 100 g powdered sugar.
For the nut meringue:
- 4 egg whites,
- 100 g granulated sugar,
- 150 g ground or grated nuts.
For the fruit layer:
- fruit jam to taste, for example, apricot or currant.
The original recipe does not specify the exact amount of jam, so adjust according to the size of your tray and the desired thickness of the layer.
Step-by-Step Preparation:
1. Preparing the ingredients: Let the Hera or butter soften at room temperature. Do not melt the fat, as melted fat would make the dough too greasy and harder to work with.
2. Making the dough: On a board or in a large bowl, mix the semi-coarse flour, powdered sugar, and baking powder. Add the egg yolks and softened Hera or butter, then work all the ingredients into a smooth dough.
3. Rolling out the dough: Place the dough on baking paper and roll it out to the size of the tray, approximately 30 × 40 cm. Carefully transfer it to the tray with the paper and adjust the edges as needed.
4. Preparing the meringue: Whip the egg whites and granulated sugar into a stiff meringue that forms firm peaks. Well-whipped meringue will hold its shape when spread and won’t run during baking.
5. Adding the nuts: Gently fold the ground or grated nuts into the finished meringue. Work carefully so the meringue stays as fluffy as possible and forms a delicate top layer on the slices.
6. Spreading the jam: Evenly spread the prepared dough with fruit jam of your choice. Thicker jam works best, as thinner types may run too much or bubble up to the surface during baking.
7. Layering the meringue: Spread the nut meringue over the jam and smooth it out to the edges. Work gently to avoid mixing the layers unnecessarily.
8. Baking: Place the tray in an oven preheated to 170 °C and bake the slices for about 25 minutes. They are done when the nut meringue on top turns golden.
9. Cooling and slicing: Let the baked dessert cool completely before cutting it into smaller portions. Cutting too soon may cause the meringue to crumble and the warm jam to run out.
What to Watch Out For During Preparation
Work the Hera or butter into the dough softened, not melted. It’s also important to whip the egg whites with sugar into firm peaks. If the meringue is too runny, it may spread during baking and the jam may bubble up to the surface more easily.
Let the finished slices cool thoroughly. The layers will firm up, the dessert will be easier to portion, and the nut topping won’t crumble as much when cut.
How to Vary Legionnaire Slices
To taste, you can combine walnuts and hazelnuts. You can also lightly toast the nuts dry before folding them into the meringue to enhance their flavor. Let them cool before using.
You can replace the apricot or currant jam with plum butter, which gives the slices a more pronounced and less sweet flavor. You can also flavor the nut meringue with a pinch of cinnamon.
How to Store the Slices
Store Legionnaire slices in a cool place and in a closed container. They will keep for 4–5 days. They taste even better the next day, as the dough, fruit layer, and nut meringue settle and their flavors blend.
