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!
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
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.
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