Best Almond Meringues 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.

CHOCOLATE-ALMOND MERINGUES

Steps:

• Preheat oven to 250 degrees F. Line a baking sheet with parchment paper and set aside. Place egg whites and cream of tartar in a clean, dry bowl of a stand mixer and beat until foamy. Add sugar and almond extract beat until meringues hold soft peaks, about 3 minutes. Fold in chocolate gently until just incorporated. Using a pastry bag or a sealable plastic bag with the corner snipped off, pipe meringue by the tablespoon onto cookie sheets. Bake for 40 minutes, then remove from oven and let cool completely before removing from parchment paper. Transfer to an airtight container.

ALMOND MERINGUES

Steps:

• Preheat oven to 300°F. Line 2 baking sheets with parchment paper. Butter parchment. Beat egg whites in large bowl until stiff peaks form. Gradually fold in powdered sugar, almonds and lemon juice (meringue will deflate and will no longer be stiff).
• Drop meringue by level tablespoonfuls onto prepared baking sheets, spacing 2 inches apart. Bake until cookies are pale golden around edges, about 25 minutes. Cool completely on baking sheets. Using metal spatula, carefully remove cookies from parchment. (Can be made 1 day ahead. Store in airtight container.)

COCONUT ALMOND MERINGUES

Steps:

• Preheat the oven to 350 degrees F.
• In a mixing bowl, combine almond flour, powdered sugar, coconut flakes, and flour.
• In another mixing bowl, whip the egg whites to soft peaks and add the sugar. Whip to medium peaks. Gently fold in the dry ingredients.
• Spoon the mixture into a pastry bag set with plain tip. Pipe into rings on a parchment-lined baking sheet, and bake until golden brown, about 15 minutes.

COFFEE ALMOND MERINGUES

Steps:

• Preheat the oven to 250ºF.
• Line a baking sheet with parchment paper and set aside.
• In a medium mixing bowl, combine the coffee granules and egg whites and beat until frothy.
• Add the salt, cream of tartar, and cinnamon.
• Beat with mixer until soft peaks slowly form.
• Gently add both sugars and almond extract.
• Beat until stiff peaks form.
• With a rubber spatula, fold in the toasted slivered almonds.
• Drop by heaping teaspoons 1 1/2" apart on to the parchment lined baking sheet.
• Bake for 30-35 minute.
• Turn off the heat, but leave the meringues in the oven for an additional 30 minute.
• Remove the parchment (with the meringues on it) from the baking sheet and let cool completely on the counter.
• Peel the cookies from the parchment and store in an air tight container.

CHOCOLATE-DIPPED ALMOND MERINGUES

Steps:

• Preheat oven to 200. To prepare meringues, cover a baking sheet with parchment paper; secure to baking sheet with masking tape. Beat egg whites with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Gradually add sugar, 1 T at a time, beating until stiff peaks (do not overbeat). Gently fold in almond extract and chopped chocolate. Drop batter by rounded tablespoonfuls onto prepared baking sheet. Bake at 200 for 2 hours or until dry. (Meringues are done when the surface is dry and meringues can be removed from paper without sticking to fingers.) Turn oven off; leave meringues in oven 1 hour or until cool and crisp. Remove from oven; carefully remove meringues form paper. Cool completely on wire rack. To prepare glaze, place semisweet chocolate chips in a medium microwave-safe bowl. Microwave at MEDIUM (50% power) 30 seconds or until melter, stirring until smooth. Dip half of each meringue in chocolate. Place on wire rack to dry. Store in an airtight container.

ANISEED-ALMOND MERINGUES

Steps:

• Preheat oven to 200°. Toast 1 Tbsp. aniseed in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes; let cool. Using an electric mixer on high speed, beat egg whites until frothy, about 1 minute. With motor running, gradually add granulated sugar and beat until medium peaks form, 8-10 minutes. Then gradually add powdered sugar and beat until stiff peaks form, about 5 minutes longer. Fold in aniseed. Spoon meringue onto a parchment-lined baking sheet, top with almonds and more aniseed, and bake until dry, 2-2½ hours. Turn off heat and let cool in oven.

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.