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Merengue D’ametlles
Almond Meringues
- Difficulty
Easy
By Frank Camorra and Richard Cornish
Published 2009
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!
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