Almond meringues
Votes: 1
Time: 3 hours 20 minutes
Complexity: easily
Quantity: 42 meringues
Complexity: easily
Quantity: 42 meringues
Nutritional value per serving:
Serving size: 1 of 4 servings
Calories 154, total fat 0 G., saturated fats 0 G., proteins 3 G., carbohydrates 36 G., fiber 0 G., cholesterol 0 mg, sodium 78 mg, sugar 36 G.
Serving size: 1 of 4 servings
Calories 154, total fat 0 G., saturated fats 0 G., proteins 3 G., carbohydrates 36 G., fiber 0 G., cholesterol 0 mg, sodium 78 mg, sugar 36 G.
Light, airy, and crispy meringues will delight you with their subtle almond flavor and aroma. When piping the meringue mixture onto a baking sheet, make small pieces so they dry thoroughly in the oven and don't darken. These meringues make a wonderful dessert with tea or coffee, and they can also be used to decorate cakes and pastries.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Whites of 3 large eggs
- A pinch of fine salt
- 1/4 tsp cream of tartar
- 3/4 cup superfine sugar
- 1/4 - 0.5 tsp almond extract
- Special equipment: pastry bag with a star tip.
We recommend
Recipes with similar ingredients: eggs, cream of tartar, almond extract, meringue
Cooking the dish according to the recipe:
- Position racks in the upper and lower thirds of the oven and preheat the oven to 120°C.
- In a large bowl, beat the egg whites with salt using a mixer on medium-high speed until foamy. Add the cream of tartar and continue beating until soft peaks form. While beating, gradually add the sugar, then continue beating until stiff peaks form. Stir in the almond extract.
- Transfer the mixture to a pastry bag fitted with a star tip and pipe 2.5cm diameter meringues, 2cm apart, onto prepared baking sheets. Bake until the meringues are opaque, light, and dry, about 1 hour.
- Turn off the oven, but leave the meringues inside with the door slightly open to cool and dry completely, for another 2 hours. Meringues can be stored in a tightly sealed container at room temperature for up to 2 days..
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