Almond Meringue Wafers 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 MERINGUE WAFERS

Steps:

• Preheat the oven to 350°F. Line 2 baking sheets with parchment paper; set aside.
• In a food processor, pulse about 1 cup almonds with 1/2 cup sugar until the almonds are finely ground. Add the flour, and pulse until combined. Transfer to a bowl.
• In the bowl of an electric mixer, whisk the egg whites, salt, vanilla, and remaining 1/4 cup sugar until soft and shiny peaks form. Gently fold into the dry ingredients until just blended.
• Drop the batter by the tablespoon, about 1 1/2 inches apart, onto prepared baking sheets. Arrange 3 sliced almonds on top of each cookie.
• Bake the cookies until the edges are lightly browned, about 14 minutes. Let the cookies cool slightly on baking sheets before transferring to wire racks. Let cool completely before serving. The cookies can be stored in an airtight container at room temperature up to 1 week.

ALMOND MERINGUE COOKIES

Steps:

• Prehat oven to 250 degrees F.
• Line a cookie sheet (or two) with parchment paper or aluminum foil.
• Place egg whites in a totally grease free bowl and beat until frothy (medium speed) Add cream of tartar, beat at high speed until soft peaks form.
• Beat in the almond extract and the sugar, 1 tbsp at a time.
• Continue to beat until the meringue is shiny& stiff.
• Gently fold in the almonds.
• Drop by tbsp onto the parchment covered cookie sheet.
• Bake in the center of the oven for 30 minutes, then turn the oven off, do not open the oven door and let the cookies sit for another 30 minutes Remove from the oven and cool ON THE BAKING SHEETS before trying to remove.
• Keep in tighly closed tins.