Best Almond Meringue With Summer Berries Recipes

ALMOND MERINGUES

Steps:

• Position oven racks in the top and bottom thirds of the oven and preheat to 250 degrees F. Line 2 baking sheets with parchment.
• Beat the egg whites and salt with an electric mixer on medium-high speed in a large bowl until foamy. Add the cream of tartar and continue to beat until soft peaks form. While beating, gradually add the sugar and then continue to beat until stiff peaks form. Beat in the almond extract.
• Transfer the mixture to a pastry bag fitted with a star pastry tip and pipe 1-inch meringues onto the prepared baking sheets, about 1-inch apart. Bake until the meringues are no longer glossy and feel light and dry when picked up, about 1 hour. Turn off the oven but leave the meringues inside with the door cracked open until the meringues are completely cooled and dry, about 2 hours more. The meringues can be stored in an airtight container at room temperature for up to 2 days.

ALMOND BERRY MERINGUE CAKE

Steps:

• Preheat oven to 325 degrees. Line two 8" pans with parchment paper. Spray sides of pans with baking spray and flour (or use Baking PAM).
• In base of a stand mixer or in a large bowl using handheld mixer, beat together butter, sugar, and brown sugar until light and fluffy.
• Beat in two eggs and two egg yolks, one at a time, beating well after each addition (put the 2 egg whites aside to use for meringue). Scrape down sides of bowl as needed.
• In a cup, stir together milk and almond extract.
• In a small bowl, whisk together flour, cornstarch, baking powder, salt, and cinnamon.
• Alternate beating milk and flour mixtures into butter/egg mixture, starting and ending with milk mixture.
• Divide batter between the two prepared pans.
• In the base of a stand mixer or a in a large bowl, use mixer with whisk attachment to beat the two egg whites until stiff peaks form.
• Fold in sugar and brown sugar.
• Spread mixture evenly over one of the cake layers. Sprinkle almonds over top of meringue.
• Bake for 30 minutes, or until top of cake without meringue is golden brown and a toothpick inserted into center of cake comes out clean. Remove cake without meringue from oven. Continue cooking the cake with the meringue for an additional 20 minutes.
• Let cakes cool completely before removing from pans.
• Place a metal mixing bowl and the mixer's whisk attachment in freezer for at least 30 minutes.
• Place whipping cream in bowl and beat until stiff peaks begin to form. Beat in sugar and vanilla extract.
• Spread filling evenly over the cake without the meringue. Spread about 2/3 of the berries evenly over the filling.
• Place cake with meringue on top of berries and filling. Decorate top of cake with remaining berries. Sift 1-2 tbsp of powder sugar over the top of cake if desired.

MANDELMAKRONEN (ALMOND MERINGUES)

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gradually add sugar, 1 teaspoon at a time, while continuing to beat at high speed. Combine ground almonds and cinnamon in a bowl and fold into the egg white mixture with a spatula. Add more ground almonds if mixture is too runny.
• Use 2 teaspoons to place little mounds of almond mixture 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until lightly browned and baked through, 15 to 20 minutes. Carefully remove from baking sheets and cool on wire racks.

ALMOND-MERINGUE COOKIES

Steps:

• Preheat oven to 325 degrees. Put butter and 1/3 cup sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in 2 yolks, 2 tablespoons cream, and the vanilla. Reduce speed to low. Gradually mix in flour and salt. Shape into a disk; wrap in plastic. Refrigerate until cold, about 45 minutes.
• Transfer dough to a lightly floured work surface. Roll out to a generous 1/8 inch thick. Using a 1 1/2-inch fluted cutter, cut out rounds, and place on parchment-lined baking sheets. Reroll scraps, and cut out. Whisk remaining yolk and 1 tablespoon cream; brush cookies with egg wash. Refrigerate 15 minutes.
• Put egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat until foamy. Gradually add remaining 2 teaspoons sugar; beat until stiff peaks form. Place 1 teaspoon meringue and 3 almond pieces on top of each cookie. Bake until meringue is golden, about 15 minutes. Let cool completely on sheets on wire racks.

ALMOND MERINGUES

Steps:

• Preheat oven to 225°F.
• Beat whites with a pinch of salt in a bowl with an electric mixer at high speed until they hold soft peaks. Add 1/2 cup superfine sugar a little at a time, beating, then continue to beat at high speed until whites hold stiff, glossy peaks, 1 to 3 minutes. Fold in remaining 1/4 cup sugar gently but thoroughly.
• Line 2 baking sheets with parchment paper. Put a small dab of meringue on all 4 corners of each sheet, then turn paper over, pressing on corners to adhere parchment to baking sheets.
• Spoon meringue into pastry bag. You will be making 4 lattice cookies on each sheet, so work in 1 quadrant for each: Pipe 4 (4-inch-long) diagonal lines, about 5/8 inch apart, then pipe 4 (4-inch-long) parallel lines diagonally across original 4 lines, 5/8 inch apart, to form a lattice. Make 3 more lattice meringues on same baking sheet, about 1 inch apart. Sprinkle half of almonds over meringues. Pipe 4 more lattice meringues on second baking sheet in same manner, then sprinkle with remaining almonds.
• Bake meringues in upper and lower thirds of oven, switching position of sheets halfway through baking, until crisp and pale golden, about 1 hour total.
• Cool meringues completely on sheets on racks, about 1 hour, then carefully peel from parchment.