Almond Meringues
Serves: 4
Lacy Volkman
1 January 1970
Based on User reviews:
55
Spice
45
Sweetness
53
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 large
Egg White3 cup
Fine Granulated SugarDirections:
1
Preheat oven to 225°F
2
Beat whites with a pinch of salt in a bowl with an electric mixer at high speed until they hold soft peaks
3
Add 1/2 cup superfine sugar a little at a time, beating, then continue to beat at high speed until whites hold stiff, glossy peaks, 1 to 3 minutes
4
Fold in remaining 1/4 cup sugar gently but thoroughly
5
Line 2 baking sheets with parchment paper
6
Put a small dab of meringue on all 4 corners of each sheet, then turn paper over, pressing on corners to adhere parchment to baking sheets
7
Spoon meringue into pastry bag
8
You will be making 4 lattice cookies on each sheet, so work in 1 quadrant for each: Pipe 4 (4-inch-long) diagonal lines, about 5/8 inch apart, then pipe 4 (4-inch-long) parallel lines diagonally across original 4 lines, 5/8 inch apart, to form a lattice
9
Make 3 more lattice meringues on same baking sheet, about 1 inch apart
10
Sprinkle half of almonds over meringues
11
Pipe 4 more lattice meringues on second baking sheet in same manner, then sprinkle with remaining almonds
12
Bake meringues in upper and lower thirds of oven, switching position of sheets halfway through baking, until crisp and pale golden, about 1 hour total
13
Cool meringues completely on sheets on racks, about 1 hour, then carefully peel from parchment
14
Preheat oven to 225°F
15
Beat whites with a pinch of salt in a bowl with an electric mixer at high speed until they hold soft peaks
16
Add 1/2 cup superfine sugar a little at a time, beating, then continue to beat at high speed until whites hold stiff, glossy peaks, 1 to 3 minutes
17
Fold in remaining 1/4 cup sugar gently but thoroughly
18
Line 2 baking sheets with parchment paper
19
Put a small dab of meringue on all 4 corners of each sheet, then turn paper over, pressing on corners to adhere parchment to baking sheets
20
Spoon meringue into pastry bag
21
You will be making 4 lattice cookies on each sheet, so work in 1 quadrant for each: Pipe 4 (4-inch-long) diagonal lines, about 5/8 inch apart, then pipe 4 (4-inch-long) parallel lines diagonally across original 4 lines, 5/8 inch apart, to form a lattice
22
Make 3 more lattice meringues on same baking sheet, about 1 inch apart
23
Sprinkle half of almonds over meringues
24
Pipe 4 more lattice meringues on second baking sheet in same manner, then sprinkle with remaining almonds
25
Bake meringues in upper and lower thirds of oven, switching position of sheets halfway through baking, until crisp and pale golden, about 1 hour total
26
Cool meringues completely on sheets on racks, about 1 hour, then carefully peel from parchment