Vanilla Almond Meringues
Nothing says springtime in the kitchen quite like a classic meringue cookie! This light, airy treat, with just a slight chewiness on the inside, graces any platter and becomes a favorite of everyone. These irresistible morsels require only a few ingredients and a couple of easy techniques.
Servings: Makes about 40 meringues
View Original PDFIngredients
- 4 egg whites, room temperature
- 1/8 teaspoon salt (Try our Olivelle Vanilla Bean Sea Salt!)
- 1/2 teaspoon cream of tartar
- 1 cup caster sugar (finely granulated sugar)
- 1 1/2 teaspoons almond extract
- 1/2 teaspoon vanilla extract
- 2 tablespoons ground almonds, for topping
Directions
- Preheat the oven to 225°F. Line 2 baking sheets with parchment paper and set aside.
- In a clean, dry bowl of a stand mixer, combine the egg whites, salt, and cream of tartar. Use the whisk attachment and beat at medium speed until ingredients are combined and soft peaks have formed.
- Beat the mixture on high speed, gradually adding the caster sugar 1 tablespoon at a time. Pause for about 15 seconds between each addition to ensure the sugar has dissolved. Scrape the sides of the bowl as needed to incorporate the sugar evenly. Continue beating until all sugar is added and stiff, glossy peaks form. Stir in the almond and vanilla extracts.
- Use a large spoon to scoop the meringue batter into a large pastry bag outfitted with a star tip. Pipe small dollops, roughly 1 1/2" in size, onto the parchment-lined baking sheets.
- Top the meringues with crushed almonds and bake for 1 hour. Without opening the oven door, turn off the oven and let the meringues cool completely in the oven for 1–2 more hours. (Cooling in the oven keeps them crisp on the outside and prevents cracking.)
- Remove meringues and enjoy! Serve with fruit compote and berries or enjoy on their own.