Almond meringue recipe. Meringue Recipes
Meringue (meringue)
Basic meringue recipe. Almond meringue, Spanish style, custard, bars, lemon, chocolate, mint, with nuts, cookies, cake, pastry.
Meringue, meringue- French dessert made from egg whites whipped with sugar and baked. Cream of tartar or cornstarch (as a binding agent) are also sometimes used. Meringues are often flavored with vanilla and a little coconut or almond extract. They are light, airy and very sweet.
Story
Word Meringue comes from fr. baiser - kiss. For the word Meringue There are two hypotheses regarding its origin. According to the first, meringues were invented in the Swiss city of Meiringen by the Italian chef Gasparini. However, another point of view is considered more likely: François Massialo was the first to use the word “meringue” in a cookbook published in 1692.
Kinds
There are several types of meringue that are used as a top layer for other desserts (French Floating Island, lemon meringue pie, etc.) or as a separate dish. Meringues also differ in the method of preparation.
The so-called “Italian meringues” are prepared in boiling sugar syrup, after which they are used in various cakes or baked separately, and “Swiss meringues” are first whipped over a water bath, and then allowed to cool, without stopping whipping, and then baked.
“Swiss meringues” are most often used for the dessert “Pavlova Cake”. The most common are “French meringues”.
Preparation
Meringues are baked at low temperatures (80 - 108°C) for a long time. Once baked, they can remain in the oven for a long time, earning them the name “forgotten cookies.” Ready meringues should be dry and crispy, without a dark crust. You cannot store meringues in the refrigerator, because they become damp; They can be stored in an airtight container for about a week.
If meringues are used as the top layer of another dessert, they may be baked at a higher temperature and for less time. These meringues are softer and have baked ends.
Making meringue is not at all difficult if you follow a few basic rules. Eggs must be taken chilled, and all utensils used must be absolutely clean and without the slightest residue of fat. You should stop beating the whites immediately after a stable foam forms, since prolonged beating will not improve the result. The meringue is dried very slowly over low heat. If the recipes indicate a higher baking temperature, it means that the meringue is supposed to be crumbly not entirely, but only on the outside, and on the inside it will be soft and tender.
2 egg whites, 100 g granulated sugar.
Beat the whites into a soft foam. Add half the sugar and continue beating until the mixture holds its shape and becomes glossy. Using a metal spoon, carefully fold the remaining sugar into the meringue mixture. Line a baking sheet with parchment paper and place 6-8 heaping portions of meringue. Bake the meringue on low heat for 2-3 hours. Cool on a wire rack.
2 egg whites, 100 g granulated sugar, 100 g ground almonds, a few drops of almond essence, 12 almond halves.
Beat the whites into a strong foam. Add half the sugar and continue beating until the mixture begins to form a stable foam. Stir in remaining sugar, ground almonds and almond essence. On a greased and paper-lined sheet, place twelve round pieces of meringue mixture and top each half with half an almond. Bake the cookies in an oven preheated to 130°C for 2 - 3 hours, until the meringue is dry and crumbly.
225 g granulated sugar, 225 g ground almonds, 1 egg white, 100 g whole almonds.
Beat sugar, ground almonds and egg white to form a smooth dough. Roll the dough into a ball and flatten it with a rolling pin. Cut small round pieces and place them on a greased sheet. Place a nut in the center of each cookie. Bake in an oven preheated to 160°C for 15 minutes.
4 egg whites, 225-250 g of powdered sugar, a few drops of almond essence.
Beat the whites until foamy, then add powdered sugar in portions, without ceasing to beat, and then add almond essence. Place the bowl of egg whites over a pan of water simmering over low heat and continue whisking until the mixture holds its shape and there is a deep mark in the mixture when the beater is removed. Cover a baking sheet with parchment and draw 6 circles with a diameter of 7.5 cm on it. Place half of the mass inside the circles as a base. Place the rest of the mixture in a pastry bag and place in two layers along the edge of each base. Dry the cookies in an oven preheated to 150°C for about 45 minutes.
2 egg whites, 100 g granulated sugar, 75 g ground almonds, 25 g softened butter, 50 g caster sugar, 2 teaspoons cocoa powder, 50 g melted chocolate without additives.
Beat the whites into a strong foam. Without ceasing to beat, add sugar in portions. Combine nuts with mixture. Lightly grease the sheet with vegetable oil and use a 1 cm diameter nozzle to pipe 5 cm long meringue blocks. Bake the cookies in an oven preheated to 140°C for 1 - 1 1/2 hours. Cool.
Beat butter (margarine) with powdered sugar and cocoa. Combine two cookies with this cream. Melt the chocolate over simmering water over low heat. Dip the ends of the cookies into chocolate and place on a wire rack to cool.
150 g blanched almonds, 2 egg whites, grated zest of 1/2 lemon, 200 g granulated sugar, 2 teaspoons lemon juice.
Roast the almonds in an oven preheated to 150°C for 30 minutes until golden brown and pleasantly fragrant. Chop a third of the nuts coarsely and the rest finely.
Beat the whites into a strong foam and combine with them the lemon zest and two-thirds of the sugar. Pour in lemon juice and beat until the mixture holds its shape and is glossy. Add the remaining sugar and ground nuts, followed by the chopped nuts. Place the meringue in portions on a greased and foil-lined sheet and place in the preheated oven. Immediately reduce temperature to 110°C. Bake 1 1/2 hours until cookies are dry.
2 egg whites, 100 g granulated sugar, 100 g plain chocolate, 150 ml whipped heavy cream.
Beat the egg whites until soft foam forms. Add half the sugar and beat until a mass forms that holds its shape well. Using a metal spoon, lightly combine the remaining sugar with the whites. Line a baking sheet with parchment and place 8 mounds of meringue mixture. Dry the cookies on the lowest heat setting for 2-3 hours. Cool on a wire rack.
Melt the chocolate over simmering water over low heat. Cool slightly. Gently dip four of the eight cookies into the chocolate until all sides are coated. Place the biscuits on greaseproof paper. When the chocolate has hardened, use the beaten egg whites to combine the glazed cookies with the meringue.
3 egg whites, 100g granulated sugar, 75g crushed chocolate covered mints.
Beat the whites into a strong foam. Add sugar little by little and beat until a stable mass is formed. Combine peppermint patties with egg white mixture. Spread the mixture on a greased and paper-lined sheet in small portions. Bake in an oven preheated to 140°C for 1 hour until the meringue cookies are dry.
Meringue with chocolate chips and nuts
2 egg whites, 175 g granulated sugar, 50 g chocolate chips, 25 g chopped walnuts.
Preheat the oven to 190°C. Beat the whites into a soft foam. Add sugar in portions and beat the mixture until thick. Combine chocolate chips and walnuts with egg whites. Place the mixture in small portions on greased sheets and place in the oven. Turn off the heat and leave the cookies in the oven until completely cool.
100 g hazelnuts, 2 egg whites, 100 g granulated sugar, a few drops of vanilla essence.
Leave 12 nuts for decoration and chop the rest. Beat the whites into a stable foam. Add half the sugar and continue whisking until a stable foam forms. Combine the remaining sugar, ground nuts and vanilla essence with the whites. Place 12 round pieces from the mixture onto a greased and paper-lined sheet and place a nut on each cookie. Bake in an oven preheated to 130°C for 2-3 hours until the cookies become crumbly.
Layer cake with meringue and nuts
50 g softened butter (margarine), 150 g granulated sugar, 4 eggs, whites separated from yolks, 100 g wheat flour, 2 teaspoons baking powder, a pinch of salt, 4 tbsp. spoons of milk, 1 teaspoon of vanilla essence, 50 g of finely chopped pecan kernels.
For the custard: 250 ml milk, 50 g granulated sugar, 50 g wheat flour, 1 egg, pinch of salt, 120 ml heavy cream.
Grind butter (margarine) and 100 g of sugar to form a fluffy mass. Gradually add the yolks, then add the flour, baking powder and salt, adding milk and vanilla essence in portions. Divide the dough into two greased and lined tins, 24cm in diameter, and level the surface. Beat the whites into a strong foam, then add the rest of the sugar and beat until a well-held mass is formed. Cover the dough in the molds with a layer of meringue and sprinkle with nuts. Bake the cakes in an oven preheated to 150°C for 45 minutes until the meringue is dry. Place the pieces on a wire mesh to cool.
Prepare the custard. Mix a small amount of milk with granulated sugar and flour. Bring the rest of the milk to a boil, pour into the sugar and flour mixture and whisk until the components are completely combined. Rinse the pan, place the mixture in it and bring to a boil, stirring continuously, then cook, stirring continuously, over low heat until thickened. Remove the cream from the heat, add the egg and salt and cool slightly. Beat the whites until thick and combine with the cream. When the cream has cooled, layer the baked meringue cakes with it.
175 g shelled hazelnuts, 3 egg whites, 225 g granulated sugar, 1 teaspoon vanilla essence, 1 teaspoon cinnamon ground, 1 teaspoon lemon zest, rice paper.
Coarsely chop 12 nuts and finely crush the rest. Beat the whites into foam. Gradually add sugar and continue beating until a stable foam forms. Combine crushed nuts, vanilla essence, cinnamon and lemon zest with the whites.
Place spoonfuls at a time onto a baking sheet lined with rice paper. Flatten the laid out slides into thin strips and leave to harden for 1 hour. Bake in an oven preheated to 180°C for 12 minutes until the cookies are firm.
Layer cake with meringue and walnuts
100 g softened butter (margarine), 400 g granulated sugar, 3 yolks, 100 g wheat flour, 2 teaspoons baking powder, 120 ml milk, 100 g walnuts, 4 egg whites, 250 ml heavy cream, 1 teaspoon vanilla essences, cocoa powder for sprinkling.
Grind butter (margarine) and 75 g of sugar into a fluffy mass. Gradually add the yolks, then the flour and baking powder, alternating with milk. Place the dough in two 24cm diameter pans, greased and floured. Leave a few halves of walnuts for decoration, and chop the rest and sprinkle the dough in the molds. Add the remaining sugar to the whites whipped into a strong foam and continue beating until the mass becomes thick.
Place the beaten egg whites on top of the nut topping. Bake the cakes (cakes) in an oven preheated to 180°C for 25 minutes. If the meringue starts to brown too much at the end of baking, place greaseproof paper on top.
Cool the cakes in the molds, then remove and place with the meringue layer facing up.
Whip the cream with vanilla essence until thick. Layer the cakes with half of the cream mixture. The cakes should be folded with the meringue layer facing up. Cover the top of the cake with the rest of the mixture. Decorate the cake with the reserved walnuts and sprinkle with sifted cocoa.
2 egg whites, 100 g granulated sugar, 150 ml heavy cream, 350 g strawberries, sliced, 25 g grated chocolate without additives.
Beat the whites into a strong foam. Add half the sugar and continue beating until the mixture becomes thick and glossy. Combine the remaining sugar with the protein mixture. Using a piping bag, form 6 cakes and place on baking sheet. Bake in an oven preheated to 140°C for 45 minutes. The cookies should become crumbly and light golden brown. The inside of the meringue will remain relatively soft. Remove the cookies from the sheet and cool on a wire rack.
Whip the cream until thick. Using a spoon or piping bag, coat the meringue circles with half the buttercream mixture, then top with the strawberries and decorate with the remaining whipped cream. Sprinkle the meringue with grated chocolate.
2 egg whites, 100 granulated sugar, 150 ml heavy cream, 2 tbsp. spoons of powdered sugar, 225 g raspberries.
Beat the whites into a soft foam. Add half the sugar and continue whisking until a stable foam forms. Using a metal spoon, carefully fold in the remaining sugar. Line a baking sheet with parchment and pipe the meringue mixture in small curls. Dry the cookies for 2 hours on the lowest heat. Cool on a wire rack.
Whip the cream with powdered sugar until thick and add raspberries. Combine two cookies with raspberry cream and place on a plate.
3 egg whites, 100 g ground almonds, 225 g granulated sugar.
Beat the whites into a stable foam. Combine almonds, half the sugar and beat again until thick. Add the rest of the sugar. Place the mixture in small circles on a greased and lined baking sheet. Bake in an oven preheated to 150°C for 50 minutes.
The cookies should dry out and become crumbly around the edges.
4 egg whites, 225g brown sugar, 50g chopped hazelnuts, 300ml heavy cream, a few whole hazelnuts for decoration.
Beat the egg whites to form a soft foam. Add sugar in portions and continue beating until the mixture becomes thick and glossy. Using a spoon, transfer the mixture into a pastry bag fitted with a 1cm diameter plain tip and place in two spirals on a greased and lined baking sheet. Separate 1 tbsp. spoon chopped nuts and sprinkle over the meringue base. Bake in an oven preheated to 120°C for 2 hours until the cookies become crumbly. Transfer to a wire rack and cool. Whip the cream until thick and carefully stir in the remaining nuts. Layer the baked pieces with most of the whipped cream. Cover the top of the cake with the rest of the butter mixture and decorate with whole nuts.
Neuroscientists say that happiness is a physiological illusion into which we fall for very short periods of time. For example, for those couple of minutes while the meringue melts in our mouth. On this page there are 3 meringue recipes and all the secrets of making meringue at home. Each meringue recipe has detailed step-by-step photos.
The first of the three proposed recipes is a basic version of meringue with nuances and cooking tips, followed by two recipes with bells and whistles. As they say, “slowly so that everyone understands.” And so that everyone succeeds, because meringue is a capricious thing.
Meringue is a dessert, a cake made from proteins, which is whipped with sugar until it becomes a dense airy mass, after which the mass is laid out in the form of a cone and baked until it has a dense surface and a tender, slightly viscous center.
The nuances of making the perfect meringue at home. The culinary trick for unique meringues is, but baking them is no less important. The oven must be preheated to 150 °C, then we put a baking sheet with meringue there and turn off the oven. The cooking process requires patience - the meringue will be ready when the oven has cooled completely. You can put the meringue in the oven in the evening - for your morning breakfast you will receive an excellent dessert, with the degree of dryness that is characteristic of an ideal protein treat. These are the main tricks of the meringue recipe snow white color from the famous culinary specialist Delia. For more common methods of preparing meringue, see below.
Basic meringue recipe without secrets (English chef Delia’s method)
- 3 eggs (whites only)
- 160 - 175 g sugar or powdered sugar
- citric acid - a pinch
- whisk
- cup or bowl
1. Take 3 fresh eggs; fresh ones make it easier to separate the whites. Separate the white in each egg separately into a cup or small bowl, and only then transfer the separated white to a common mixing bowl. Then the awkwardly broken yolk will not mix with the previously separated whites and spoil them. The eggs should be cold, preferably straight from the refrigerator.
2. Sugar is required at the rate of 55-60 g for each egg white. To prepare meringue from three egg whites, weigh 180 g of sugar into a clean, fat-free bowl.
Prepare your mixer and pour some sugar into the bowl with the whites. While beating the whites, you will add sugar, but no more than a tablespoon at a time.
Take your time, gradualness is important in this matter.
3. Turn the whisk on low speed and beat for about 2 minutes until the contents are filled with air bubbles, like champagne in a glass.
For larger quantities of egg whites, the beating time must be increased.
The mass will become thicker and thicker. It won't turn white right away, but it will get closer.
Somewhere in the process, sprinkle granulated sugar and put a pinch of citric acid on it - this is the way to “whiten” the meringue.
4. Beat at medium speed for about a minute, switch the whisk to maximum speed and beat until a dense stage, which is easy to determine: lift the whisk with the whipped whites - at the end they will form a peak that does not fall, retains its shape.
You can check the readiness of the meringue with a spoon - the satin-colored mass should not spread.
5. Spoon the whipped mixture onto parchment paper placed on a baking sheet. Start baking. It is better to bake on low heat so that the meringue does not burn, but the middle is baked. To do this, preheat the oven to 150 °C, place a baking sheet, reduce the temperature to 140 °C, dry the meringue a little, and after 15 minutes turn off the oven.
Important! The finished meringue remains in the oven until completely cooled.
You can do it another way (and this is more common): bake the meringue for about 1-1.5 hours at a temperature of 100 -120°C.
That's it, you have prepared the meringue according to the recipe. I hope it wasn't too difficult and everything worked out for you. Place the meringue on a pretty plate and serve.
Meringue recipe with steamed almonds
In addition to the main ingredients, proteins and sugar, additional ones can be included in the meringue recipe. Almonds, for example, will give the dessert an amazing taste. Or other nuts: walnuts, hazelnuts, peanuts, pistachios - each with its own individual accent.But nuts, of course, are not all that can be used to enrich meringue. We will layer the meringues with butter cream - and this is a real “gloss” of taste pleasure. And so that you are not afraid to complicate the meringue, we will steam it - this method gives a 100% guarantee that the meringue will work. According to experts, with the assistance of heat in the form of steam, protein and sugar are bonded almost at the molecular level, so the baking process goes smoothly.
Recipe ingredients
- squirrels - 2
- sugar - 110 grams
- almonds - 36 grams
- vanilla sugar - 2/3 sachets
- Chop the almonds into small pieces
How to make almond meringue
Pour hot water into a wide bowl and place the bowl to beat the whites. The bowl should not touch the water! Only steam will heat our mixture.
Place the whites in a bowl and beat them with a mixer at high speed.
As soon as they begin to thicken, start adding granulated sugar and vanilla sugar.
Continue beating until the whites are glossy and firm (this will take about 10 minutes).
Remove the bowl from the water bath. Stop whisking, add almonds and mix gently.
Place the mixture in the cornet. Holding it vertically, squeeze out any shapes onto a baking sheet covered with parchment: snouts, snails, zigzag stripes, hearts - fantasize and make them.
Place the baking sheet in an oven preheated to 100 degrees. Bake for about an hour.
Buttercream for meringue
We will also make the cream in a water bath.
Ingredients
- butter - 100 grams
- egg - 1
- sugar - 2 tbsp. spoons
- alcohol for flavoring - 2 teaspoons
Instructions
Pour hot water (40 degrees Celsius) into the container. Place another bowl on top and crack the egg into it. Beat it with sugar into a thick meringue.
In another bowl, beat room temperature butter. Continuing to beat, add tbsp. spoon of egg mixture. Add alcohol at the end.
Place the whipped mixture in the refrigerator to cool.
Spread the finished and cooled meringues with cream on the flat side and combine in pairs.
What you get are these fantasy, whimsical, curly beauties (the way you “sculpted” them)
Meringue recipe with chocolate and sesame seeds
A very tasty and unusual meringue recipe that combines toasted sesame seeds and chocolate droplets. It's worth a try, even if it doesn't seem to go together. Believe me, it goes together so well! Chocolate and sesame in a protein shell is one of the most unusual dessert flavors!Recipe ingredients
- squirrels - 2
- sugar - 100 grams
- dark chocolate - 50 grams
- sesame - 35-40 grams
- lemon juice - half a teaspoon (2/3)
Making chocolate sesame meringue
Toast the sesame seeds until light golden brown. Be sure to cool before preparing the meringue.
Coarsely grate the chocolate.
Place the whites in a bowl. Beat them at high speed and as soon as they start to thicken, add lemon juice.
Continuing to beat, add sugar. The protein mass should become very steep. Stop whisking.
Add sesame seeds and stir in gently. Add the chocolate and stir in gently again.
You can form the meringue, as in the previous version, using a cornet, or you can just use a spoon. If you want small balls, then tea; You'll get bigger clouds if you put them in dessert.
Take two spoons - scoop one, and scrape the second from the first.
Place the balls on a baking tray lined with baking paper.
Place in an oven preheated to 150 degrees. Bake for 25 minutes. It is better to cool on a kitchen rack.
The main secrets of making the perfect homemade meringue
Let's summarize. To make the meringue:
Use clean and dry dishes, water in any form is not allowed; It is not even recommended to bake meringues in damp weather;
- you can additionally degrease the dishes by wiping them with a swab dipped in vodka;
- there is an opinion that if you wipe the walls of the mixing bowl with a slice of lemon, the whites will turn out especially fluffy and stiff;
- observe the temperature regime, the meringue is not baked, it dries out; If your oven has a convection function, use it to expel any hint of moisture.
Step 1: prepare the meringue mixture.
Preheat oven to 100 degrees Celsius. Take the required number of chicken eggs, using a knife, alternately break their shells into 2 parts and separate the yolks and whites into separate bowls, and then pour the whites into a deep bowl. You will only need the whites, so place the bowl of yolks in the refrigerator or use immediately to prepare any other dish.
Add the required amount of sugar and salt to the bowl with the whites. Place a container under the mixer blades and beat the ingredient until fluffy. Start the mixing process at low speed and increase it as the egg whites thicken. 
After 15 minutes intensively beat the sugar grains and salt crystals until they completely dissolve, turn off the mixer and add lemon juice and almond extract to the whites. 
Continue the beating process at high speed for another 20 – 25 minutes. The egg white should be well beaten; if you decide to turn the bowl upside down, the whipped mass should not spill out of the container. Step 2: bake the meringue.
Line an aluminum non-stick baking tray with a sheet of baking paper. Place a piping bag fitted with a round or fluted tip on a quart jar. Using a tablespoon, fold in the whipped egg white mixture. 
Pressing it lightly with your hand, form small meringues on the baking sheet with the approximate diameter up to 6 centimeters. Place the whipped mass so that the lumps lie at a short distance from each other - that's enough 5 – 6 centimeters.
Make sure your oven is preheated to your desired temperature before placing the baking sheet on the middle shelf of the oven. Bake the meringue for 1 hour 30 minutes. After helping yourself with a kitchen towel, remove the baking sheet with meringues from the oven, let them cool slightly and, using a kitchen spatula, transfer the snow-white lumps to a metal wire rack. Allow the meringue to cool to room temperature. Step 3: prepare the nuts.
Place the required amount of roasted peanuts in a clean and dry blender bowl. Grind them to the desired size by turning on the kitchen appliance at low speed. In the original these are quite large pieces of crushed nuts into 2 – 3 parts, but you can act as you wish, the main thing is that the crushed mass does not resemble crumbs. Place the nuts in a deep plate. Step 4: prepare the chocolate.
Place the chocolate dragee in a deep saucepan and place the container on the stove, turned on to the lowest level. Melt the aromatic ingredient to a smooth, velvety, lump-free texture, stirring the chocolate with a wooden spoon to prevent it from sticking to the bottom of the bowl. Then remove the saucepan from the stove and let the chocolate cool slightly. Step 5: bring the dish to full readiness.
Now, one by one, dip each meringue into the chocolate, then into the nuts and place them, greased side down, on an aluminum baking sheet previously covered with a parchment sheet. 
Let the chocolate harden completely, then transfer the meringue to a dessert plate and prepare your favorite drink. This type of candy can be stored at room temperature for no more than 3 days or in the refrigerator up to 1 month Having previously placed the meringue in a plastic container with a tight lid. Step 6: Serve the Snickers almond meringue.
Snickers almond meringue is served at room temperature or chilled. It is pleasant to savor the delicate aromatic sweetness with freshly brewed tea, coffee, cocoa, warm fresh milk or herbal infusion. As an addition to this dessert, you can use fruit and berry syrups; you can pour them over the finished products, thus giving the meringue different flavors. Cook with pleasure and enjoy! Bon appetit! - – Instead of natural lemon juice, you can add concentrated lemon juice to the egg white mass, which can be purchased in stores and supermarkets.
- – Instead of almond extract, you can add crushed almonds to the egg mixture.
- – For decoration, you can use any type of nuts, it could be almonds, pistachios, pine or walnuts, it all depends on your taste.
- – Milk chocolate is not an essential ingredient; dark chocolate can be used instead.
- – You can melt chocolate in a microwave oven or in a steam bath.
We present to your attention a recipe for a very tasty delicacy that not only children fall in love with.
It’s not very beautiful in appearance, of course, but it’s incredibly tasty. These delicious treats simply melt in your mouth. In Germany, many families serve them at Christmas. When I tried to cook them once, I was pleasantly surprised by their taste. They are truly divine. Try it too. Save the recipe.
Ingredients needed
For the meringue
- 110 g powdered sugar
- 100 g almond flour
- 100 g chopped almonds
- 1 teaspoon cinnamon
- 2 squirrels
For sprinkling
- 20 g powdered sugar
Let's start the process
- First of all, you need to sift the powdered sugar.
- Take a baking sheet and place parchment paper on it. Then shake the sieve over it, through which the powder was sifted. This way we will sprinkle the paper a little, which is what we need.
- Then, using a mixer, you need to beat the whites into foam. It must be strong. Remember that you need to beat the whites gradually increasing the speed: from minimum to maximum.
- When you have already made a high speed of whipping, then begin to add powdered sugar in small parts.
- Then add cinnamon, almond flour and chopped almonds. When adding these ingredients, we no longer use a mixer, but carefully stir with a spoon.
- Then, using a teaspoon, place portions of the almond-protein dough on a baking sheet, while helping to plant them with a second spoon.
- Place in the oven to bake at 130 degrees for 25 minutes on medium level without air circulation.
- After the required time has passed, take them out and let them cool completely. Then you need to sprinkle with powdered sugar and carefully transfer to a serving dish.
You may also like the recipe for which you will find on our Recipe Ideas website.
Bon appetit!
This almond meringue (or almond meringue) is a typical German recipe and I'm not sure if it's known in other countries. In German, any oven-baked product made from protein cream with any nuts or grains is called "macrons". If they simply say “macrons,” they automatically mean these, almond meringues. If they call some other type of nut, or, for example, sesame, it means that the meringues are no longer with almonds, but with something else.
German macrons should not be confused with, they are rather more related. In general, these strange frogs are a German confectionery creative, they are sometimes translated as almond meringues, other times as almond meringues, so decide for yourself what to consider them.
Don’t look at the fact that they look like Frankenstein’s monster’s favorite treat (by the way, they are still not the scariest in their macron family, the scariest ones are called “hornet’s nests” and look very similar!) This almond meringue is usually made during Advent, At Christmas. From which, I think, it becomes clear that the thing tastes not at all as terrible as it looks. After all, what so greatly deteriorates their appearance - the use of not only almond flour, but also chopped almonds - gives this meringue an unusually intense nutty taste. And meringue with large pieces of almonds, and not just almond flour - the bite is an absolutely indescribable sensation! They are different than all the other almond meringues I know. In my opinion, they are the most almond-y!
Before starting to prepare the macrons, sift the powdered sugar.
Shake the sieve through which you sifted over a baking sheet covered with pastry paper to cover it with a thin layer of powder. By the way, I can only recommend this technique when baking other types of meringues!
Beat the whites into a strong foam. We whip with a gradual increase in speed from low to higher.
At high speed, pour powdered sugar into the whipped whites in a thin stream. Whisk the egg white cream.
Mix cinnamon, almond flour and chopped almonds into the protein cream with a spoon. It is with a spoon, not a mixer.
Using two teaspoons, spread the almond-white dough balls onto a baking sheet on top of the powdered sugar. We scoop the mass with one spoon, and with the other we help to place it with the first.
We bake almond meringue in the oven at a temperature of 130 degrees for 25 minutes at medium level without air circulation, and then, if you have a wire rack in the oven in addition to baking sheets, we do a very interesting thing - let the meringue slide off the baking sheet along the shallow edge of the baking sheet. on the grill. Bake the meringue on the wire rack at the same temperature for another 5-10 minutes - after 5 minutes just keep an eye on it so it doesn’t start to get dark. This way we avoid the problem of uncooked bottoms.
Well, and the final touch - since the cookies are Christmas, it is customary to sprinkle the top with powdered sugar. It's, like, snow. Packed, cinnamon-yellow snowballs dusted with fresh snow.
Allow the almond meringues to cool completely before transferring them from the wire rack or the paper. While they are warm, they are very, very fragile. However, like any meringues.
Well, from this angle, it seems like the taste for cookies is better visible.
