Cookbook:Almond Meringue
| Almond Meringue | |
|---|---|
| Category | Dessert recipes |
| Servings | 1 disc |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
edit- 4 oz (120 g / 3 ea.) egg whites
- 4 oz (120 g) superfine sugar
- 4 oz (120 g) almond meal
Preparation
edit- Whip the egg whites to soft peaks.
- Add the sugar, a little at a time, and continue beating to firm peaks.
- Fold in the almond meal carefully, being careful not to deflate the egg whites.
- Line a baking sheet with parchment paper.
- Draw circles of the desired diameter on the paper using a pair of compasses or a dinner plate.
- 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.
- Bake at 325°F (160°C) for about 25 minutes until hard and dry.
- Allow to cool before peeling off the paper.