Best 12 French Almond Merangues Recipes

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Are you craving a delightful treat that will tantalize your taste buds and leave you wanting more? Look no further than the exquisite French almond meringues. These delicate confections, originating in the heart of France, are known for their captivatingly airy texture and symphony of flavors. Whether you seek a sweet indulgence to accompany your afternoon tea, a charming addition to your dessert platter, or a thoughtful gift for a special occasion, French almond meringues will undoubtedly leave a lasting impression. Embark on a culinary adventure as we delve into the world of French almond meringues, exploring their history, uncovering the secrets to achieving the perfect texture and flavor, and presenting a curated selection of delectable recipes that will guide you in creating these delightful treats in your own kitchen.

Let's cook with our recipes!

AUTHENTIC FRENCH MERINGUES



Authentic French Meringues image

Authentic French Meringues from a patisserie in France.

Provided by RANDYVH

Categories     World Cuisine Recipes     European     French

Time 3h20m

Yield 36

Number Of Ingredients 2

4 egg whites
2 ¼ cups confectioners' sugar

Steps:

  • Preheat the oven to 200 degrees F (95 degrees C). Butter and flour a baking sheet.
  • In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing, and transfer the mixture to a large pastry bag. Pipe the meringue out onto the prepared baking sheet using a large round tip or star tip.
  • Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours, or until the meringues are dry, and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature.

Nutrition Facts : Calories 31 calories, Carbohydrate 7.5 g, Protein 0.4 g, Sodium 6.2 mg, Sugar 7.4 g

FRENCH ALMOND MACARONS



French Almond Macarons image

These classic French cookies have a crisp exterior and a slightly chewy center. Make all three versions for a festive dessert buffet.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 30

Number Of Ingredients 8

1 1/4 cups confectioners' sugar
1 1/2 cups (4 ounces) sliced almonds, finely ground, or almond flour
All-purpose flour, for dipping
3 large egg whites
Pinch of salt
1/4 cup granulated sugar
1/4 teaspoon pure vanilla extract
1/2 recipe Swiss Meringue Buttercream for French Almond Macarons

Steps:

  • Preheat oven to 300 degrees. Sift confectioners' sugar into a bowl. Whisk in almonds; set aside. Line 2 baking sheets with parchment paper or nonstick baking mats (such as Silpats), and mark circles using a 1 1/2-inch cutter dipped in flour.
  • Put egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until foamy, then beat in salt. Beat in granulated sugar, 1 teaspoon at a time, until medium-soft peaks form. Transfer mixture to a large bowl.
  • Using a rubber spatula, fold half the almond mixture into the egg white mixture until just incorporated. Fold in vanilla and remaining almond mixture until just incorporated. Firmly tap bottom of bowl on counter to eliminate air pockets.
  • Transfer mixture to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe mixture into marked circles on prepared baking sheets. Bake, rotating sheets halfway through, until macarons are slightly firm and can be gently lifted off parchment (bottoms will be dry), 20 to 25 minutes. Let cool on sheets 5 minutes. Transfer macarons on parchment to a wire rack; let cool completely.
  • Spread 2 teaspoons buttercream on flat sides of half the macarons, then sandwich with remaining halves, keeping flat sides together. Refrigerate until firm, about 20 minutes, before serving.

ALMOND MERINGUES



Almond Meringues image

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

3 large egg whites
Pinch fine salt
1/4 teaspoon cream of tartar
3/4 cup superfine sugar
1/4 to 1/2 teaspoon pure almond extract

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.

FRENCH ALMOND MERANGUES



French Almond Merangues image

Make and share this French Almond Merangues recipe from Food.com.

Provided by aHomeInMi

Categories     Drop Cookies

Time 30m

Yield 54 cookies, 27 serving(s)

Number Of Ingredients 6

1 cup sugar
1/2 cup water
2 egg whites
1/8 teaspoon almond extract
1/4 teaspoon vanilla extract
1/2 cup blanched almond, finely ground

Steps:

  • boil sugar & water to 260 degrees with candy thermometer.
  • beat 2 egg whites til stiff then add sugar mixture in fine stream while beating.
  • fold in nuts & extracts.
  • drop by teaspoon on to well greased cookie sheet
  • bake @ 250 for 15 min or until firm.

MERINGUE WITH DICED ALMONDS



Meringue with Diced Almonds image

Provided by Food Network

Categories     dessert

Time 9h12m

Number Of Ingredients 4

8.75 ounces granulated sugar (200 grams)
4 egg whites
Pinch salt
Almonds, diced

Steps:

  • Pour sugar into egg whites and whip. Put the mixture into a pastry bag and spread on waxed paper making a thin crown. Add on top a tablespoon of diced almonds and bake in a preheated 225 degree oven for 1 hour. Leave the meringues stand for a whole night at warm temperature at the entrance of the oven.
  • To serve the meringue with chocolate mousse, put a meringue crown on a large round plate, using a pastry bag, spread a layer of chocolate mousse on top, then put another meringue crown and add on top another layer of chocolate mousse.
  • Spread the pistachio creme anglaise all around the plate and serve.

MANDELMAKRONEN (ALMOND MERINGUES)



Mandelmakronen (Almond Meringues) image

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

4 egg whites
1 cup white sugar
1 ½ cups almond flour, or more as needed
¼ teaspoon ground cinnamon

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

SWISS MERINGUE BUTTERCREAM FOR FRENCH ALMOND MACARONS



Swiss Meringue Buttercream for French Almond Macarons image

Use this recipe to make our French Almond Macarons.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Fillings & Frostings     Buttercream Frosting Recipes

Yield Makes 4 cups

Number Of Ingredients 4

4 large egg whites
1 1/4 cups sugar
1 1/2 cups unsalted butter, (3 sticks), softened, cut into tablespoons
2 1/2 teaspoons pure vanilla extract

Steps:

  • Put egg whites and sugar in the heatproof bowl of an electric mixer set over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees).
  • Attach bowl to a mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 6 minutes.
  • Switch to the paddle attachment. With mixer on medium-low, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Reduce speed to low; beat 2 minutes to eliminate air bubbles. Stir with a rubber spatula until smooth.

CHERRY ALMOND MERINGUES



Cherry Almond Meringues image

Based on a recipe from an old copy of Everyday Food, this is my version designed as a one point treat. A word of caution for other calorie counters, I have tried in other versions of meringues to use Splenda but have not had good results with more than a third substitute. (2 meringues = 1 WW pt)

Provided by justcallmetoni

Categories     Dessert

Time 2h30m

Yield 36 serving(s)

Number Of Ingredients 7

4 large egg whites, room temperature
1/4 teaspoon almond extract
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 cup sugar
1/3 cup dried cherries
1/4 cup slivered almonds

Steps:

  • Preheat oven to 225 degrees.
  • Line baking sheets with parchment paper.
  • Chop the dried cherries and almonds into small bits.
  • Using an electric mixer beat egg whites, cream of tartar, almond extract and salt until the eggs form soft peaks. While continuing to beat, add sugar one tablespoon at a time. Continue to beat for an additional two or three minutes until sugar granules have dissolved and the eggs form stiff peaks. I found the batter to be quite sticky at this point.
  • Gently fold in the cherries and almonds into the egg mixture. Make sure you have a nice even distribution.
  • To make the meringues, you can drop the batter in rounded tablespoons onto the parchment about one inch apart. Alternately, place the batter into a large resealable bag and snip off about 3/8 inch of one tip. Pipe small mounds about the size of a medium walnut.
  • Place baking sheets into the oven and bake one hour. Rotate the cookie sheets turning front to back. If one sheet is above the other in your oven (not side-to-side) then flip the sheets as well. Continue baking until the meringues are dry, about an additional hour.
  • Remove the baking sheets from the oven and allow the meringues to completely cool before removing them from the parchment.
  • Store in an air tight container for up to one week.

Nutrition Facts : Calories 27.9, Fat 0.4, Sodium 22.3, Carbohydrate 5.8, Fiber 0.1, Sugar 5.6, Protein 0.6

ALMOND MERINGUE WITH SUMMER BERRIES



Almond meringue with summer berries image

Chef Jeremy Lee uses raspberries from his native Scotland in this sumptuous summer dessert

Provided by Good Food team

Categories     Dessert, Dinner, Lunch

Time 1h40m

Number Of Ingredients 7

75g whole almonds
5 egg whites (use the yolks to make ice-cream)
275g caster sugar
handfuls of raspberries , at room temperature (about 200g)
2 x 284ml cartons double cream
about 250g strawberries , also at room temperature, hulled
icing sugar for sifting

Steps:

  • Heat oven to 190C/170C fan/gas 5. Scatter the almonds on a baking sheet and roast for 6-8 mins until golden. Very coarsely grind them in a small food processor, then set aside. Lower oven to 160C/fan 140C/gas 3. Line a baking sheet with non-stick baking parchment.
  • Beat the egg whites in a scrupulously clean mixing bowl until stiff peaks have formed. Tip in half the sugar and beat again until stiff peaks are formed once more. Using a metal spoon, deftly fold in the remaining sugar a spoonful at a time, followed by most of the almonds (keep a small handful back). Tip the meringue onto the lined sheet and spread it out quite roughly to a 20cm circle. Scatter over the reserved almonds. Bake for 20 mins, reduce the temperature to 140C/120C fan/gas 1, then bake for a further 40 mins. Let meringue cool in the oven with the door ajar or on the side as you wish.
  • While the meringue is baking, and if you wish to add the glamour of a raspberry ripple to the cream, make a few spoonfuls of purée by pressing 125g of the raspberries through a sieve.
  • When nearing the moment for assembly, whip the cream until soft and cloudy. Lightly ripple through about half, or more, of the raspberry purée through the cream. You can serve the rest separately on the side. Place the meringue upon a handsome dish. Spoon the whipped cream liberally over the meringue. Slice the strawberries in a random manner. Heap the berries atop the cream, and offer any remaining fruit separately. Sift over the icing sugar. Take to the table and take a bow.

Nutrition Facts : Calories 581 calories, Fat 44 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 44 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.17 milligram of sodium

ALMOND MERINGUE COOKIES



Almond Meringue Cookies image

It's a good thing these melt-in-your-mouth cookies are only 15 calories each-they're addicting! Lois Sharp, Cudahy, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 6-1/2 dozen.

Number Of Ingredients 7

4 large egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon almond extract
3/4 cup confectioners' sugar
1/2 cup sugar
1/3 cup ground almonds
1/4 cup finely chopped almonds

Steps:

  • In a small bowl, beat the egg whites, cream of tartar and extract on medium speed until soft peaks form. Combine confectioner's sugar and sugar. Gradually add to egg white mixture, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gently fold in ground almonds., Cut a small hole in the corner of a pastry bag; insert a #8 star tip. Fill bag with egg white mixture. Pipe 1-1/4-in.-diameter cookies onto parchment-lined baking sheets; sprinkle with chopped almonds., Bake at 275° for 30-35 minutes or until firm to the touch. Cool completely on pans on wire racks. Store in an airtight container.

Nutrition Facts :

ALMOND MERINGUES



Almond Meringues image

Categories     Egg     Dessert     Bake     Passover     Almond     Spring     Kosher     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes 8

Number Of Ingredients 5

3 large egg whites
3/4 cup superfine granulated sugar
1/3 cup sliced almonds, lightly toasted , cooled, and coarsely crushed
Special Equipment
parchment paper; a pastry bag fitted with a 3/8-inch plain tip

Steps:

  • Preheat oven to 225°F.
  • Beat whites with a pinch of salt in a bowl with an electric mixer at high speed until they hold soft peaks. 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. Fold in remaining 1/4 cup sugar gently but thoroughly.
  • Line 2 baking sheets with parchment paper. 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.
  • Spoon meringue into pastry bag. 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. Make 3 more lattice meringues on same baking sheet, about 1 inch apart. Sprinkle half of almonds over meringues. Pipe 4 more lattice meringues on second baking sheet in same manner, then sprinkle with remaining almonds.
  • 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.
  • Cool meringues completely on sheets on racks, about 1 hour, then carefully peel from parchment.

ALMOND MERINGUES



Almond Meringues image

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

4 large egg whites
1 1/2 cups powdered sugar
1 1/2 cups blanched slivered almonds (about 6 1/2 ounces)
3 tablespoons fresh lemon juice

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.)

Tips:

  • Use superfine sugar for the best texture. If you don't have superfine sugar, you can make your own by processing granulated sugar in a food processor or blender until it's fine.
  • Make sure your egg whites are at room temperature before you start. This will help them whip up more easily.
  • Don't overbeat the egg whites. Overbeaten egg whites will be dry and crumbly, and your meringues will be tough.
  • Be careful not to overcook the meringues. Overcooked meringues will be brown and hard, and they will lose their delicate flavor.
  • Let the meringues cool completely before you store them. This will help them to keep their shape and texture.

Conclusion:

French almond meringues are a delicious and elegant dessert that is perfect for any occasion. They are easy to make and can be customized with different flavors and colors. With a little practice, you'll be able to make these meringues like a pro!

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