Almond Meringue
This Almond Meringue recipe is built around (120 g / 3 ea.) egg whites, and it comes together in about under an hour from start to finish. Most of the time is hands-off while the oven does its thing, which makes it an easy one to fit around other dishes. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Serves 1
- Level Medium
Ingredients
- 4 oz (120 g / 3 ea.) egg whites
- 4 oz (120 g) superfine sugar
- 4 oz (120 g) almond meal
Method
- Whip the egg whites to soft peaks.
- Add the sugar, a little at a time, and continue beating to firm peaks.
- Fold in the almond meal carefully, being careful not to deflate the egg whites.
- Line a baking sheet with parchment paper.
- Draw circles of the desired diameter on the paper using a pair of compasses or a dinner plate.
- Fill a pastry bag with the meringue and starting in the centre, then pipe a spiral of meringue toward the outer edge to form a flat disc about ½ inch thick.
- Bake at 325°F (160°C) for about 25 minutes until hard and dry.
- Allow to cool before peeling off the paper.
Tips for the best Almond Meringue
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
Serving ideas
Best with fresh berries on the side and a little whipped cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
What can I substitute for (120 g / 3 ea.) egg whites?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Almond Meringue ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
How many people does this Almond Meringue recipe serve?
As written it serves 1. The quantities scale up or down in a straight line, so double everything for 1×2.
Is this Almond Meringue recipe medium to make?
It is rated medium: 3 ingredients and 8 steps. Follow the order and the tips above and it is very forgiving.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
0 comments