Prepare to embark on a culinary journey that will transform your dessert game forever! These Almond Meringue Master Chefs are not just a recipe – they're a magical symphony of crisp, delicate sweetness that will make your taste buds dance with joy. Imagine creating restaurant-quality meringues that are so light they practically melt on your tongue, topped with a delicate crunch of sliced almonds that will have your guests begging for the recipe!
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: International
Serves: 12 servings
Ingredients
- 2 cups powdered sugar
- 1 cup almond flour
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/2 cup sliced almonds for topping
Instructions
- Preheat the oven to 300°F (150°C). Line two large baking sheets with parchment paper, ensuring the surface is smooth and flat.
- Sift together powdered sugar and almond flour in a medium bowl, removing any lumps and creating a fine, uniform mixture.
- In a large clean, dry mixing bowl, begin whipping egg whites using an electric mixer on medium speed. Add cream of tartar to stabilize the meringue.
- Gradually increase mixer speed to high, beating egg whites until soft peaks form. Slowly add powdered sugar mixture while continuing to whip.
- Pour in vanilla extract and continue beating until the meringue becomes glossy, thick, and forms stiff, sturdy peaks that hold their shape.
- Transfer meringue mixture to a piping bag fitted with a large star tip. Pipe circular rosettes or desired shapes onto prepared baking sheets, leaving space between each meringue.
- Sprinkle sliced almonds generously over the top of each meringue, gently pressing them to ensure they adhere to the surface.
- Place baking sheets in preheated oven and bake for approximately 60 minutes, or until meringues are crisp and pale golden around the edges.
- Turn off oven and leave meringues inside with the door slightly ajar to cool completely, which helps prevent cracking.
- Once fully cooled, carefully remove meringues from parchment paper and store in an airtight container at room temperature for up to 5 days.
Tips
- • Temperature is crucial: Ensure your egg whites are at room temperature for maximum volume • Use a completely clean, dry bowl to whip egg whites – even a trace of oil can prevent proper peaks • Add sugar gradually to create a stable, glossy meringue • Be patient during baking and cooling – slow and steady ensures the perfect texture • Store in an airtight container to maintain crispness • For extra flavor, consider adding a pinch of almond extract alongside vanilla • Use a piping bag with a star tip for professional-looking, Instagram-worthy meringues • Humidity is the enemy of meringues – choose a dry day for baking
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 5g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
