Almond Meringue – Master Chefs
Almond Meringue – Master Chefs, a basics recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Almond Meringue – Master Chefs
Ingredients
- 6 Egg whites, at room temp.
- 2 1/2 tb Sugar
- 2 1/2 c Sugar, powdered, sifted,
- – plus more as needed 3/4 c Almonds, ground, blanched
Method
- Preheat the oven to 325 F.
- 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 2 1/2 tablespoons of sugar and continue beating until stiff.
- Combine 2 1/2 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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