Recipe onlinefamilyhomerecipes.com/recipe/walnut-meringue-bars-with-buttercream/Scan the code to open the recipe on your phone

Baked goods

Walnut meringue bars with buttercream

Name: Walnut meringue bars with buttercream
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1 pan
Cuisine: Slovak
Ingredients: 4 Egg whites; 150 g Granulated sugar; 150 g Ground walnuts; 2 tbsp Chopped walnuts; 4 Egg yolks; 150 g Granulated sugar; 2 tbsp All-purpose flour; 150 g Butter (softened); 2 tbsp Ground walnuts

Walnut meringue bars topped with buttercream made from steam-whipped egg yolks and sugar, then sprinkled with walnuts. Makes 1 pan.

Slovak cuisine · Translated from Slovak · October 24, 2026

Save on Pinterest

Recipe at a glance

Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Temperature: 180 °C (350 °F)
Servings: 1 pan
Difficulty: Easy

Jump to recipe

These walnut bars pair a walnut meringue base with an egg yolk buttercream whipped over steam. The base, made with egg whites, sugar, and ground and chopped walnuts, bakes for about 20 minutes at 180 °C (350 °F). Once cooled, the cream is enriched with lemon zest and whipped butter, spread over the base, and sprinkled with walnuts. This dessert is especially appealing to walnut lovers and is perfect for serving to guests or alongside coffee.

Ingredients

Egg whites 4
Granulated sugar 150 g
Ground walnuts 150 g
Chopped walnuts 2 tbsp

Buttercream

Egg yolks 4
Granulated sugar 150 g
All-purpose flour 2 tbsp
Butter (softened) 150 g
Ground walnuts 2 tbsp

Tick off what you already have at home. Send the rest as a shopping list.

Instructions

Tip: tap a step to mark it as done.

Beat the egg whites until stiff peaks form, gradually beat in the sugar, and fold in the ground and chopped walnuts.
Spread the mixture in a baking pan lined with parchment paper and bake at 180 °C (350 °F) for about 20 minutes. Let the baked base cool.
For the buttercream, beat the egg yolks and sugar in a bowl set over steaming water for about 10 minutes. Add the flour and continue beating until the mixture is thick and creamy.
Let the cream cool, then flavor it with grated lemon zest. Beat the butter until fluffy and stir it into the cream a teaspoon at a time.
Spread the buttercream over the base, smooth the top, and sprinkle with walnuts. Chill before serving.

Tip: Sift the flour into the whipped egg yolk mixture to prevent lumps in the cream. Stir the cream occasionally as it cools to prevent a skin from forming that would not blend smoothly with the butter.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy: 443 kcal
Protein: 6.5 g
Carbohydrates: 41 g
of which sugars: 36 g
Fat: 30 g
of which saturates: 11 g
Fiber: 1.5 g
Salt: 0.1 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Orechový zákusok s bielkovým plátom ku káve