Best 4 Almond Meringues Recipes
Almond Meringues are a delightful combination of crunchy and chewy textures with a naturally sweet flavor. Made with egg whites, sugar, and almond flour, these delicate cookies have a light and airy texture that melts in your mouth. But finding the perfect recipe can be a challenge, as there are countless variations available. This article will help you find the best almond meringue recipe that suits your taste and dietary needs. We'll explore different techniques, ingredients, and baking times to ensure you create the perfect almond meringue cookies that are crispy on the outside and soft and chewy on the inside.
Check out the recipes below so you can choose the best recipe for yourself!
ALMOND MERINGUES
Light, airy and crisp meringues with a touch of almond.
Provided by Food Network Kitchen
Time 3h20m
Yield about 42 meringues
Number Of Ingredients 5
Steps:
- Position oven racks in the top and bottom thirds of the oven and preheat to 250 degrees F. Line 2 baking sheets with parchment.
- Beat the egg whites and salt with an electric mixer on medium-high speed in a large bowl until foamy. Add the cream of tartar and continue to beat until soft peaks form. While beating, gradually add the sugar and then continue to beat until stiff peaks form. Beat in the almond extract.
- Transfer the mixture to a pastry bag fitted with a star pastry tip and pipe 1-inch meringues onto the prepared baking sheets, about 1-inch apart. Bake until the meringues are no longer glossy and feel light and dry when picked up, about 1 hour. Turn off the oven but leave the meringues inside with the door cracked open until the meringues are completely cooled and dry, about 2 hours more. The meringues can be stored in an airtight container at room temperature for up to 2 days.
CHOCOLATE-ALMOND MERINGUES
Provided by Ellie Krieger
Categories dessert
Time 1h
Yield 20 cookies, 5 servings, (1 serving equals 4 cookies)
Number Of Ingredients 5
Steps:
- Preheat oven to 250 degrees F. Line a baking sheet with parchment paper and set aside. Place egg whites and cream of tartar in a clean, dry bowl of a stand mixer and beat until foamy. Add sugar and almond extract beat until meringues hold soft peaks, about 3 minutes. Fold in chocolate gently until just incorporated. Using a pastry bag or a sealable plastic bag with the corner snipped off, pipe meringue by the tablespoon onto cookie sheets. Bake for 40 minutes, then remove from oven and let cool completely before removing from parchment paper. Transfer to an airtight container.
ALMOND MERINGUES
Categories Cookies Egg Dessert Bake Low Cal Low Sodium Almond Spring Healthy Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 35
Number Of Ingredients 4
Steps:
- Preheat oven to 300°F. Line 2 baking sheets with parchment paper. Butter parchment. Beat egg whites in large bowl until stiff peaks form. Gradually fold in powdered sugar, almonds and lemon juice (meringue will deflate and will no longer be stiff).
- Drop meringue by level tablespoonfuls onto prepared baking sheets, spacing 2 inches apart. Bake until cookies are pale golden around edges, about 25 minutes. Cool completely on baking sheets. Using metal spatula, carefully remove cookies from parchment. (Can be made 1 day ahead. Store in airtight container.)
MANDELMAKRONEN (ALMOND MERINGUES)
These German almond cookies are dairy free and gluten free and are baked during Advent in preparation for Christmas. They are quick and easy to make with only 4 ingredients and taste delicious. Try one to make sure it is baked all the way through, as it can be hard to tell. In Germany they are baked on backoblaten, little round wafers (there are gluten-free ones), but you can bake them directly on parchment paper as well. Store in an airtight container for up to 2 weeks.
Provided by barbara
Categories World Cuisine Recipes European German
Time 35m
Yield 48
Number Of Ingredients 4
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gradually add sugar, 1 teaspoon at a time, while continuing to beat at high speed. Combine ground almonds and cinnamon in a bowl and fold into the egg white mixture with a spatula. Add more ground almonds if mixture is too runny.
- Use 2 teaspoons to place little mounds of almond mixture 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven until lightly browned and baked through, 15 to 20 minutes. Carefully remove from baking sheets and cool on wire racks.
Nutrition Facts : Calories 40.2 calories, Carbohydrate 5 g, Fat 1.9 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 0.2 g, Sodium 4.6 mg, Sugar 4.3 g
Tips:
- Use superfine sugar or caster sugar for the best results. Regular granulated sugar will work, but it will take longer to dissolve and may result in a grainy meringue.
- Make sure your egg whites are at room temperature before you start. This will help them whip up more easily and give you a more stable meringue.
- Whip the egg whites gradually, starting on low speed and increasing the speed as the whites begin to foam. This will help to prevent the whites from curdling.
- Continue whipping the egg whites until they are stiff and glossy. This means that they will hold peaks when you lift the whisk out of the bowl.
- Add the sugar gradually, one tablespoon at a time, while continuing to whip the egg whites. This will help to prevent the meringue from becoming grainy.
- Once all of the sugar has been added, continue whipping the meringue for a few more minutes, until it is thick and glossy.
- Use the meringue immediately or store it in an airtight container in the refrigerator for up to 3 days.
Conclusion:
Almond meringues are a delicious and versatile treat that can be enjoyed on their own or used to top desserts. They are easy to make and can be customized with different flavors and colors. With a little practice, you can create beautiful and delicious almond meringues that will impress your friends and family.
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