Almond Meringues
Ingredients
- 3 large* egg whites, room temperature
- 3/4 cup sugar
- Pinch of salt
- 1/2-7 oz box (3 1/2 oz) Odense Almond Paste
- 1 pint whipping cream, whipped
- 6 cups seasonal fruits
- *Not extra large or jumbo eggs
Almond Paste gives these light and airy meringues a toasted nut flavor. They are perfect for topping with whipped cream and favorite fruits. It takes less than a half hour to make these elegant desserts, and then the oven does the work.
Time
20 minutes to assemble
2 hours to cook
2 hours to dry
2 hours to cook
2 hours to dry
Yield
2-8 1/2 inch meringues
Directions
- Preheat oven to 200°F. Line a large baking sheet with parchment paper. Trace 2-8 inch circles on parchment.
- Add egg whites to a dry, grease-free mixing bowl. Using very clean beaters (or whisk attachment), beat egg whites until frothy.
- Once frothy, add sugar (a bit at a time) and salt, beating on high. Beat until egg whites are very stiff, holding a straight peak (without slumping) when beaters are lifted from mixture.
- Grate 1/2 Almond Paste* on small hole side of grater. Gently fold Almond Paste (do not mix) into egg whites with a rubber spatula until incorporated.
- Spoon one-half of egg whites into each traced circle. Spread out evenly with a thin spatula. Bake for 2 hours. Turn off heat and leave in oven to dry for 2 hours more.
- Meringues are done when dry, lightly colored and easily lift off parchment. Transfer meringues from parchment to wire rack and cool completely.
- Serve 2 single meringues; each topped with 1/2 whipped cream and 1/2 fruit, or make a double layer meringue for a double dramatic presentation. Serve immediately.