Spinach Cheese Meringues

INSTRUCTIONS

• 1
  Ideally, 6 hours in advance, cook the potatoes in their skins: Place the potatoes in a pot, cover with plenty of water, add salt, and bring to a boil over high heat. Once the water starts boiling, reduce the heat to medium and cook the potatoes for 30⁠–⁠35 minutes. After this time, check if the potatoes can be easily pierced with a fork ⁠–⁠ if not, cook them a bit longer (the total cooking time depends on the size of the potatoes). Drain the cooked potatoes and let them cool thoroughly.
• 2
  Next, peel the onion and chop it finely. Roughly chop the baby spinach. Then, in a pan over medium heat, heat the butter and 1 tablespoon of oil, add the chopped onion, and sauté for 3⁠–⁠4 minutes. Then add the chopped baby spinach to the pan, turn off the heat, stir, and let the mixture cool in the pan for 5 minutes.
• 3
  Meanwhile, preheat the oven to 180⁠–⁠185 °C, line a baking sheet with parchment paper, and finely grate the Edam cheese.
• 4
  Now peel the cooked potatoes and finely grate them into a large bowl. Add the spinach mixture from the pan, egg yolks, milk, grated Edam, spelt flour, nutmeg, salt, and pepper to the grated potatoes and mix. Then take a piping bag with a nozzle, fill it with the resulting dough, and start forming meringues on the lined baking sheet with a diameter of 3⁠–⁠4 cm and a height of 3 cm.*
• 5
  Once you have used all the dough, place the baking sheet in the preheated oven and bake for 20⁠–⁠25 minutes at 180⁠–⁠185 °C.
• 6
  Serve the meringues immediately after baking.