Almond Meringue
Yield
12 servingsPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
egg whites
at room temperature |
|
| 2 ½ | tablespoons |
sugar
|
|
| 2 ½ | cups |
powdered sugar
sifted, plus more as needed |
|
| ¾ | cup |
almonds
blanched, ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
egg whites
at room temperature |
|
| 38 | ml |
sugar
|
|
| 591 | ml |
powdered sugar
sifted, plus more as needed |
|
| 177 | ml |
almonds
blanched, ground |
|
Directions
Preheat the oven to 325℉ (160℃).
Cut out three 10-inch parchment paper circles and one 10-inch cardboard circle.
Set the parchment circles on baking sheets.
Beat egg whites to soft peaks and gradually add 2½ tablespoons of sugar and continue beating until stiff.
Combine 2½ cups of powdered sugar and ground almonds; fold into egg whites.
This mixture can now be used to form layers, or designs or whatever your choose.
Simply spoon mixture into a pastry bag fitted with the tip of your choice, and pipe your designs onto parchment paper covered baking sheets.
Dust lightly with powdered sugar (optional)
Then bake the your meringue until crisp and very lightly golden (for designs about a half inch thick, it takes 25 to 30 minutes.)
Cool on the finished baked meringue on racks.
