Almond Meringues
By America's Test KitchenPublished on March 25, 2011
Yield
30 cookies
Ingredients
Before You Begin
Avoid making meringues on humid days, as they will never crisp. If your whites happen to have a little yolk or cracked shell in them, use a clean half eggshell to fish it out. Contrary to the old wive’s tale, we found that a speck or two of yolk won’t prevent the whites from whipping. If you have no cream of tartar, you can substitute 1/4 teaspoon lemon juice or white vinegar.
Instructions
- Finely grind toasted almonds and 1/2 cup of sugar in food processor, about ten 1-second pulses. Set aside.
- Adjust oven racks to upper- and lower-middle positions and heat oven to 200 degrees. Line 2 large baking sheets with parchment paper.
- With electric mixer, beat egg whites at medium-low speed until opaque and frothy, about 30 seconds. Add cream of tartar, increase speed to medium-high, and, watching carefully, beat egg whites until white, thick, voluminous, and consistency of shaving cream (see photo below), about 90 seconds. Slowly sprinkle in remaining sugar and continue to beat until incorporated, about 60 seconds. Add vanilla. Reduce speed to lowest possible setting, sprinkle in almond-sugar mixture, and mix just until incorporated.
- Following illustration below, use 2 soupspoons to place dollops of meringue, 2 tablespoons each (about size of walnut), 1 inch apart, fitting 3 rows of 5 cookies on each sheet. Bake for 1 1/2 hours or until cookies have smooth, dry, and firm exteriors. Turn oven off and allow cookies to cool in oven for several hours. Once cool, store cookies in an airtight container, where they will keep for up to 2 weeks.
Yield
30 cookiesIngredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
The basic French meringue recipe method—beating egg whites with sugar until stiff peaks form—not only was the simplest one but also produced cookies with the most delicate texture. One important detail we included in our meringue recipe was to beat the whites slowly, which lends stability. It was also important to add the sugar slowly in two batches once the whites were mostly whipped, since that gave them a structure firm enough to hold and absorb the sugar.
Before You Begin
Avoid making meringues on humid days, as they will never crisp. If your whites happen to have a little yolk or cracked shell in them, use a clean half eggshell to fish it out. Contrary to the old wive’s tale, we found that a speck or two of yolk won’t prevent the whites from whipping. If you have no cream of tartar, you can substitute 1/4 teaspoon lemon juice or white vinegar.
Instructions
- Finely grind toasted almonds and 1/2 cup of sugar in food processor, about ten 1-second pulses. Set aside.
- Adjust oven racks to upper- and lower-middle positions and heat oven to 200 degrees. Line 2 large baking sheets with parchment paper.
- With electric mixer, beat egg whites at medium-low speed until opaque and frothy, about 30 seconds. Add cream of tartar, increase speed to medium-high, and, watching carefully, beat egg whites until white, thick, voluminous, and consistency of shaving cream (see photo below), about 90 seconds. Slowly sprinkle in remaining sugar and continue to beat until incorporated, about 60 seconds. Add vanilla. Reduce speed to lowest possible setting, sprinkle in almond-sugar mixture, and mix just until incorporated.
- Following illustration below, use 2 soupspoons to place dollops of meringue, 2 tablespoons each (about size of walnut), 1 inch apart, fitting 3 rows of 5 cookies on each sheet. Bake for 1 1/2 hours or until cookies have smooth, dry, and firm exteriors. Turn oven off and allow cookies to cool in oven for several hours. Once cool, store cookies in an airtight container, where they will keep for up to 2 weeks.
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