Merengue D’ametlles

Almond Meringues

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Preparation info

  • Difficulty

    Easy

Appears in

MoVida Rustica

By Frank Camorra and Richard Cornish

Published 2009

  • About

IN A SMALL CORNER RESTAURANT, AFTER A MEAL OF PORK AND VEGETABLES COOKED OVER A WOOD-FIRED GRILL, I ESCHEWED THE CREME CATALAN AND JUST HAD COFFEE AND A LITTLE ALMOND MERINGUE. MADE WITH THE STUNNING MARCONA ALMONDS-FOR WHICH THERE IS A DENOMINACIÓN DE ORIGEN — THESE BEAUTIFUL, CRISP MERINGUES ARE SO RICH, SO NUTTY, SO DAMN SIMPLE AND GOOD!

MAKES 20

Ingredients

  • 100 g ( oz/ cup) blanched almonds, toasted
  • 6 egg whites
  • 240 g (8 ½ oz/heaped 1 cup) caster (superfine) sugar
  • 3 teaspoons freshly ground coffee

Method

Preheat the oven to 120°C (235°F/Gas ½).

Grind the almonds in a food processor into a medium-coarse meal.

Whisk the egg whites using a whisk or electric beaters until soft peaks form, then gradually add the sugar and whisk until stiff peaks form. Add the ground coffee and whisk for another 5 minutes, or until thick and glossy, then gently fold in 70 g ( oz/ cup) of the almond meal.

Spoon heaped tablespoons of the meringue onto two baking trays lined with baking paper. Sprinkle with the remaining almond meal and transfer to the oven. Bake with the door slightly ajar for 1 hour 20 minutes. Turn the oven off and leave the meringues in the oven, with the door slightly ajar, for 40 minutes, or until cool and crisp. The meringues will keep for 4–5 days in an airtight container.