Cookbook:Almond Meringue

Almond Meringue
CategoryDessert recipes
Servings1 disc

Cookbook | Ingredients | Recipes

Ingredients edit

Preparation edit

  1. Whip the egg whites to soft peaks.
  2. Add the sugar, a little at a time, and continue beating to firm peaks.
  3. Fold in the almond meal carefully, being careful not to deflate the egg whites.
  4. Line a baking sheet with parchment paper.
  5. Draw circles of the desired diameter on the paper using a pair of compasses or a dinner plate.
  6. Fill a pastry bag with the meringue and starting in the centre, then pipe a spiral of meringue toward the outer edge to form a flat disc about ½ inch thick.
  7. Bake at 325°F (160°C) for about 25 minutes until hard and dry.
  8. Allow to cool before peeling off the paper.