Recipe Cottage


LOCATION: Recipes >> Cookie Recipes >> Almond Meringue Crisps

Print this Recipe    Almond Meringue Crisps

3 oz/85g sliced almonds
5 oz/142g caster sugar
2 egg whites
1/8 tsp cream of tartar
1/8 tsp salt
1/2 tsp almond extract/essence
1 Tbsp icing sugar

6oz/170g plain (bittersweet) chocolate broken into 1.2oz/14g pieces
3.5 fluid oz/100ml double cream
1 tsp caster sugar
1 tsp unsalted butter

Preheat oven to 325F/170C/Gas 3. Lightly toast almonds on a baking
sheet in oven for 5 minutes. Let cool to room temp. Reduce oven
temp to 225F/100F/ Gas 1/4

Coarsely process toasted almonds with 1oz/28g sugar into 1/8" size
pieces and set aside until needed.

Line two baking sheets with greaseproof paper. Create meringue by
whisking egg whites on medium speed with balloon whick until frothy
(approx 1 min). Add cream of tartar and salt and increase speed
to high until whites begin to stiffen, then gradually add 4oz/113g
caster sugar. The egg whites should form peaks that are stiff but
not dry. Add almond essence and whisk on high for an additional
30 seconds. Remove from mixer and using a rubber spatula, fold in
the chopped almonds and cornflour.

Fill a piping bag (with no nozzle) with the meringue. Pipe 30 -
1.5" mounds of meringue onto the paper-covered baking sheets (~15
per sheet). Make an indentation into the centre of each meringue
by dipping your thumb in some icing sugar and then into the centre
of each meringue. Place meringues in the preheated oven and bake
for 30 minutes. Reduce temperature to 200F/100C/ Fas 1/4 and bake
for an additional 2 hours. Remove from oven and allow to cool for
20 min before handling.

While crisps are cooling, prepare ganache. heat 1" of water in
the bottom half of a double boiler over medium heat. Place the
plain chocolate in the top half of the double boiler. Tightly
cover the top with cling film and allow to heat for 5-6 minutes.
Remove from heat and stir until smooth.

Heat the double cream, 1 tsp of sugar and nbutter in a saucepan
over medium high heat. Bring to a gentle boil. Pour boiling cream
over the melted chocolate and stir until smooth. Transfer teh
ganache from the boiler to a small stainless steel bowl. Cover
wtih cling film and refrigerate until firm (~20min). Transfer
ganache to a piping bag fitted with a medium sized star nozzle.
Pipe approx. 1.5 tsp of ganache into the center of each almond
meringue crisp.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.