Meringues - Lemon Almond
http://joythebaker.com/2011/08/lemon-almond-meringues/
Lemon Almond Meringues
Makes about 2 dozen small meringues
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Adapted from Biscotti: Recipes from the Kitchen of The American Academy in Rome, The Rome Sustainable Food Project
Ingredients
- 1/4 cup finely ground almonds (I ground slivered almonds because it’s easier)
- 1 tablespoon cornstarch
- 2 large egg whites
- pinch of salt
- 1/2 cup granulated sugar
- 1/2 teaspoon lemon juice
- 1 teaspoon lemon zest
- 1/3 cup sliced almonds
- 1/3 cup powdered sugar
Preparation
Step 1
Preheat oven to 200 degrees F. Line two baking sheets with parchment paper and set aside.
Use a spice grinder or food processor to finely grind slivered almonds. Measure out 1/4 cup of ground almonds. Place ground almonds on one of the lined baking sheets and toast in the oven for 10 minutes. Remove from the oven. Place in a small bowl, toss in the cornstarch, and set aside to cool.
In the bowl on an electric stand mixer fitted with a whisk attachment, beat egg whites and pinch of salt on medium speed. Make sure that the bowl and whisk are completely clean and dry, egg whites are sensitive. Beat until frothy peaks form. Increase the mixer speed to medium high, and gradually add sugar. Add lemon juice. Neat until mixture is glossy white and holds stiff peaks. This took me about 6 minutes.
Remove the bowl from the stand mixer and add ground almond mixture and lemon zest. Gently fold together until mixture is thoroughly incorporated. Transfer meringue into a large pastry bag fitted with a star tip, or you can simply use a large soup spoon to dollop meringue onto lined baking sheet. Create 2 inch circles either using the pastry bag or spoon method.
Generously sift powdered sugar on top of the meringues. Top with slivered almonds.
Place sheet trays in the oven and bake for 50 minutes. Turn off the oven, open the door a crack, and leave meringues in the oven until they’re completely dry. When cool, remove meringues from the baking sheet and enjoy. Cookies can be stored, in an airtight container, for up to 1 week.
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