Almond Meringue
Submitted by Laguna-Lady
Classic French almond meringue that pipes into elegant shapes and bakes crisp. Light, nutty pastry component perfect for layered cakes, decorations, or cookies.
YIELD
12 servingsPREP
15 minCOOK
25 minREADY
40 minGround almonds transform basic meringue into something with substance and sophistication, creating a crisp yet tender base for fancy European-style tortes and desserts.
Pipe into circles for cake layers, swirls for decorations, or any shape your pastry bag can dream up.
Bake low and slow until pale gold and completely crisp.
Kitchen Tips
- Grind almonds fine: Use a food processor to grind blanched almonds into a fine powder for smooth texture
- Stiff peaks critical: Egg whites must hold firm peaks or the almond mixture will deflate
- Low oven temp: Slow baking dries meringue without browning; aim for crisp, not colored
- Store carefully: Keep finished meringue in airtight containers; humidity makes it soft and sticky
Variations
- Substitute hazelnuts for almonds for different flavor profile
- Add ½ teaspoon almond extract for more pronounced almond taste
- Sandwich two meringue rounds with whipped cream and berries for easy dessert
Ingredients
Directions
Preheat the oven to 325℉ (160℃).
Cut out three 10-inch parchment paper circles and one 10-inch cardboard circle.
Set the parchment circles on baking sheets.
Beat egg whites to soft peaks and gradually add 2½ tablespoons of sugar and continue beating until stiff.
Combine 2½ cups of powdered sugar and ground almonds; fold into egg whites.
This mixture can now be used to form layers, or designs or whatever your choose.
Simply spoon mixture into a pastry bag fitted with the tip of your choice, and pipe your designs onto parchment paper covered baking sheets.
Dust lightly with powdered sugar (optional)
Then bake the your meringue until crisp and very lightly golden (for designs about a half inch thick, it takes 25 to 30 minutes.)
Cool on the finished baked meringue on racks.
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