Almond Meringues Recipes

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MANDELMAKRONEN (ALMOND MERINGUES)



Mandelmakronen (Almond Meringues) image

These German almond cookies are dairy free and gluten free and are baked during Advent in preparation for Christmas. They are quick and easy to make with only 4 ingredients and taste delicious. Try one to make sure it is baked all the way through, as it can be hard to tell. In Germany they are baked on backoblaten, little round wafers (there are gluten-free ones), but you can bake them directly on parchment paper as well. Store in an airtight container for up to 2 weeks.

Provided by barbara

Categories     World Cuisine Recipes     European     German

Time 35m

Yield 48

Number Of Ingredients 4

4 egg whites
1 cup white sugar
1 ½ cups almond flour, or more as needed
¼ teaspoon ground cinnamon

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.

Nutrition Facts : Calories 40.2 calories, Carbohydrate 5 g, Fat 1.9 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 0.2 g, Sodium 4.6 mg, Sugar 4.3 g

ALMOND MERINGUE COOKIES



Almond Meringue Cookies image

An old German family favorite. Meringue cookies made with almonds and spiced with cinnamon and lemon. A must for every Christmas!

Provided by Kristen Nicole

Categories     World Cuisine Recipes     European     German

Time 30m

Yield 36

Number Of Ingredients 5

11 ounces ground almonds
3 egg whites
1 cup confectioners' sugar
1 teaspoon grated lemon zest
¾ teaspoon ground cinnamon

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and lightly flour cookie sheets.
  • In a large bowl, whip egg whites until soft peaks form. Gradually sprinkle in the sugar and keep whipping until the egg whites can hold a stiff peak, this will take about 5 minutes. Set aside about 1/2 cup of the egg whites. Add the lemon zest and cinnamon to the rest of the meringue, and fold in the almonds until everything is evenly blended.
  • Drop mounds by spoonfuls onto the prepared baking sheets. Top each cookie with a smaller dollop of the reserved meringue.
  • Bake for 15 minutes in the preheated oven, until golden brown. Remove cookies from the baking sheets to cool on wire racks.

Nutrition Facts : Calories 66.3 calories, Carbohydrate 5.5 g, Fat 4.5 g, Fiber 0.2 g, Protein 2 g, SaturatedFat 0.4 g, Sodium 5.2 mg, Sugar 3.4 g

ALMOND MERINGUES



Almond Meringues image

Categories     Egg     Dessert     Bake     Passover     Almond     Spring     Kosher     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes 8

Number Of Ingredients 5

3 large egg whites
3/4 cup superfine granulated sugar
1/3 cup sliced almonds, lightly toasted , cooled, and coarsely crushed
Special Equipment
parchment paper; a pastry bag fitted with a 3/8-inch plain tip

Steps:

  • Preheat oven to 225°F.
  • Beat whites with a pinch of salt in a bowl with an electric mixer at high speed until they hold soft peaks. Add 1/2 cup superfine sugar a little at a time, beating, then continue to beat at high speed until whites hold stiff, glossy peaks, 1 to 3 minutes. Fold in remaining 1/4 cup sugar gently but thoroughly.
  • Line 2 baking sheets with parchment paper. Put a small dab of meringue on all 4 corners of each sheet, then turn paper over, pressing on corners to adhere parchment to baking sheets.
  • Spoon meringue into pastry bag. You will be making 4 lattice cookies on each sheet, so work in 1 quadrant for each: Pipe 4 (4-inch-long) diagonal lines, about 5/8 inch apart, then pipe 4 (4-inch-long) parallel lines diagonally across original 4 lines, 5/8 inch apart, to form a lattice. Make 3 more lattice meringues on same baking sheet, about 1 inch apart. Sprinkle half of almonds over meringues. Pipe 4 more lattice meringues on second baking sheet in same manner, then sprinkle with remaining almonds.
  • Bake meringues in upper and lower thirds of oven, switching position of sheets halfway through baking, until crisp and pale golden, about 1 hour total.
  • Cool meringues completely on sheets on racks, about 1 hour, then carefully peel from parchment.

ALMOND MERINGUE COOKIES



Almond Meringue Cookies image

Here is alittle sweetie for those that crave a treat - Just have one cookie and you will be fine - even maybe 2 but no more. This is a Splenda recipe. Caution read the review abd then decide if you want to make them!

Provided by Bergy

Categories     Drop Cookies

Time 1h15m

Yield 30 Cookies

Number Of Ingredients 5

3 egg whites
1/2 teaspoon cream of tartar
1 teaspoon almond extract
3/4 cup Splenda sugar substitute (or use real sugar if you dare)
1/3 cup blanched almond, chopped

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.

CHERRY ALMOND MERINGUES



Cherry Almond Meringues image

Based on a recipe from an old copy of Everyday Food, this is my version designed as a one point treat. A word of caution for other calorie counters, I have tried in other versions of meringues to use Splenda but have not had good results with more than a third substitute. (2 meringues = 1 WW pt)

Provided by justcallmetoni

Categories     Dessert

Time 2h30m

Yield 36 serving(s)

Number Of Ingredients 7

4 large egg whites, room temperature
1/4 teaspoon almond extract
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 cup sugar
1/3 cup dried cherries
1/4 cup slivered almonds

Steps:

  • Preheat oven to 225 degrees.
  • Line baking sheets with parchment paper.
  • Chop the dried cherries and almonds into small bits.
  • Using an electric mixer beat egg whites, cream of tartar, almond extract and salt until the eggs form soft peaks. While continuing to beat, add sugar one tablespoon at a time. Continue to beat for an additional two or three minutes until sugar granules have dissolved and the eggs form stiff peaks. I found the batter to be quite sticky at this point.
  • Gently fold in the cherries and almonds into the egg mixture. Make sure you have a nice even distribution.
  • To make the meringues, you can drop the batter in rounded tablespoons onto the parchment about one inch apart. Alternately, place the batter into a large resealable bag and snip off about 3/8 inch of one tip. Pipe small mounds about the size of a medium walnut.
  • Place baking sheets into the oven and bake one hour. Rotate the cookie sheets turning front to back. If one sheet is above the other in your oven (not side-to-side) then flip the sheets as well. Continue baking until the meringues are dry, about an additional hour.
  • Remove the baking sheets from the oven and allow the meringues to completely cool before removing them from the parchment.
  • Store in an air tight container for up to one week.

Nutrition Facts : Calories 27.9, Fat 0.4, Sodium 22.3, Carbohydrate 5.8, Fiber 0.1, Sugar 5.6, Protein 0.6

ALMOND MERINGUE WITH SUMMER BERRIES



Almond meringue with summer berries image

Chef Jeremy Lee uses raspberries from his native Scotland in this sumptuous summer dessert

Provided by Good Food team

Categories     Dessert, Dinner, Lunch

Time 1h40m

Number Of Ingredients 7

75g whole almonds
5 egg whites (use the yolks to make ice-cream)
275g caster sugar
handfuls of raspberries , at room temperature (about 200g)
2 x 284ml cartons double cream
about 250g strawberries , also at room temperature, hulled
icing sugar for sifting

Steps:

  • Heat oven to 190C/170C fan/gas 5. Scatter the almonds on a baking sheet and roast for 6-8 mins until golden. Very coarsely grind them in a small food processor, then set aside. Lower oven to 160C/fan 140C/gas 3. Line a baking sheet with non-stick baking parchment.
  • Beat the egg whites in a scrupulously clean mixing bowl until stiff peaks have formed. Tip in half the sugar and beat again until stiff peaks are formed once more. Using a metal spoon, deftly fold in the remaining sugar a spoonful at a time, followed by most of the almonds (keep a small handful back). Tip the meringue onto the lined sheet and spread it out quite roughly to a 20cm circle. Scatter over the reserved almonds. Bake for 20 mins, reduce the temperature to 140C/120C fan/gas 1, then bake for a further 40 mins. Let meringue cool in the oven with the door ajar or on the side as you wish.
  • While the meringue is baking, and if you wish to add the glamour of a raspberry ripple to the cream, make a few spoonfuls of purée by pressing 125g of the raspberries through a sieve.
  • When nearing the moment for assembly, whip the cream until soft and cloudy. Lightly ripple through about half, or more, of the raspberry purée through the cream. You can serve the rest separately on the side. Place the meringue upon a handsome dish. Spoon the whipped cream liberally over the meringue. Slice the strawberries in a random manner. Heap the berries atop the cream, and offer any remaining fruit separately. Sift over the icing sugar. Take to the table and take a bow.

Nutrition Facts : Calories 581 calories, Fat 44 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 44 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.17 milligram of sodium

ALMOND MERINGUES



Almond Meringues image

Categories     Cookies     Egg     Dessert     Bake     Low Cal     Low Sodium     Almond     Spring     Healthy     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 35

Number Of Ingredients 4

4 large egg whites
1 1/2 cups powdered sugar
1 1/2 cups blanched slivered almonds (about 6 1/2 ounces)
3 tablespoons fresh lemon juice

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.)

CHOCOLATE-ALMOND MERINGUES



Chocolate-Almond Meringues image

Provided by Ellie Krieger

Categories     dessert

Time 1h

Yield 20 cookies, 5 servings, (1 serving equals 4 cookies)

Number Of Ingredients 5

3 egg whites
1/4 teaspoon cream of tartar
1/3 cup superfine (caster) sugar *See Cook's Notes
3/4 teaspoon almond extract
2 ounces semisweet chocolate, finely chopped

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



Almond Meringues image

Light, airy and crisp meringues with a touch of almond.

Provided by Food Network Kitchen

Time 3h20m

Yield about 42 meringues

Number Of Ingredients 5

3 large egg whites
Pinch fine salt
1/4 teaspoon cream of tartar
3/4 cup superfine sugar
1/4 to 1/2 teaspoon pure almond extract

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.

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