Toasted Almond Meringue Cookies
By norsegal8
Meringues may be a little soft immediately after being removed from the oven but will stiffen as they cool. To minimize stickiness on humid or rainy days, allow the meringues to cool in a turned-off oven for an additional hour (for a total of 2) without opening the door, then transfer them immediately to airtight containers and seal. Cooled cookies can be kept in an airtight container for up to 2 weeks.
- 4
Ingredients
- 2 teaspoons cornstarch
- 3/4 cup sugar (5 1/4 ounces)
- 4 large egg whites
- 1/2 teaspoon almond extract
- 1/8 teaspoon table salt
- 1/3 cup coarsely chopped toasted almonds
- 1 teaspoon coarse sea salt, such as Maldon (optional)
Preparation
Step 1
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 225 degrees. Line 2 baking sheets with parchment paper. Combine sugar and cornstarch in small bowl.
2. In stand mixer fitted with whisk attachment, beat egg whites, almond extract, and salt at high speed until very soft peaks start to form (peaks should slowly lose their shape when whisk is removed), 30 to 45 seconds. With mixer running at medium speed, slowly add sugar mixture in steady stream down side of mixer bowl (process should take about 30 seconds). Stop mixer and scrape down sides and bottom of bowl with rubber spatula. Return mixer to high speed and beat until glossy, stiff peaks have formed, 30 to 45 seconds.
3. Working quickly, place meringue in pastry bag fitted with 1/2-inch plain tip or large zipper-lock bag with 1/2 inch of corner cut off (see related content). Pipe meringues into 1 1/4-inch-wide mounds about 1 inch high on baking sheets, 6 rows of 4 meringues on each sheet. Sprinkle meringues with almonds and sea salt before baking. Bake 1 hour, rotating pans front to back and top to bottom halfway through baking. Turn off oven and allow meringues to cool in oven at least 1 hour. Remove from oven and let cool to room temperature before serving, about 10 minutes.