Two different types of almond flavoring (extract and toasted pieces) impart nutty notes to delicate drops of meringue, and the added bonus is that they are gluten-and dairy-free. Pictured with our Miniature Strawberry Cupcakes and Lemon Chess Tartlets.
Almond Meringue Drops
Serves: approximately 32
Ingredients
- 3 large egg whites, at room temperature
- 1⁄4 teaspoon cream of tartar
- 1⁄2 cup granulated sugar
- 1⁄4 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon almond extract
- 1⁄8 teaspoon fine sea salt
- 1⁄3 cup finely chopped sliced toasted almonds*
Instructions
- Preheat oven to 250°. Line several rimmed baking pans with parchment paper.
- In a large mixing bowl, beat together egg whites and cream of tartar with a mixer at high speed until soft peaks begin to form. Beat in granulated sugar, confectioners’ sugar, vanilla extract, almond extract, and salt until incorporated. Continue to beat at high speed until stiff peaks form and meringue is shiny, approximately 3 minutes. Reduce mixer speed to low, and beat in chopped almonds.
- Transfer mixture to a piping bag fitted with a very large open star tip (Ateco #848). Pipe drops onto prepared baking pans.
- Bake for 1 hour. Turn oven off, and let sit overnight in oven with door closed. (This will help meringues dry out and form a lightly airy texture.) The next day, store at room temperature in an air tight container.
Notes
*Make sure almonds are chopped finely enough to pass through a piping tip.
Kitchen Tip: Anchor parchment sheets to baking pans by piping small dots of meringue mixture at corners before placing parchment sheet on pan. This will keep paper in place while piping meringues. Pipe meringue onto parchment paper, pulling tip up to form a drop shape.
Make-Ahead Tip: Meringues can be made several days in advance and stored at room temperature in an airtight container.
Kitchen Tip: Anchor parchment sheets to baking pans by piping small dots of meringue mixture at corners before placing parchment sheet on pan. This will keep paper in place while piping meringues. Pipe meringue onto parchment paper, pulling tip up to form a drop shape.
Make-Ahead Tip: Meringues can be made several days in advance and stored at room temperature in an airtight container.
