Almond Meringue Sandwiches Food

ALMOND MERINGUE COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and lightly flour cookie sheets.
• In a large bowl, whip egg whites until soft peaks form. Gradually sprinkle in the sugar and keep whipping until the egg whites can hold a stiff peak, this will take about 5 minutes. Set aside about 1/2 cup of the egg whites. Add the lemon zest and cinnamon to the rest of the meringue, and fold in the almonds until everything is evenly blended.
• Drop mounds by spoonfuls onto the prepared baking sheets. Top each cookie with a smaller dollop of the reserved meringue.
• Bake for 15 minutes in the preheated oven, until golden brown. Remove cookies from the baking sheets to cool on wire racks.

MANDELMAKRONEN (ALMOND MERINGUES)

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gradually add sugar, 1 teaspoon at a time, while continuing to beat at high speed. Combine ground almonds and cinnamon in a bowl and fold into the egg white mixture with a spatula. Add more ground almonds if mixture is too runny.
• Use 2 teaspoons to place little mounds of almond mixture 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until lightly browned and baked through, 15 to 20 minutes. Carefully remove from baking sheets and cool on wire racks.

ALMOND MERINGUE WITH SUMMER BERRIES

Steps:

• Heat oven to 190C/170C fan/gas 5. Scatter the almonds on a baking sheet and roast for 6-8 mins until golden. Very coarsely grind them in a small food processor, then set aside. Lower oven to 160C/fan 140C/gas 3. Line a baking sheet with non-stick baking parchment.
• Beat the egg whites in a scrupulously clean mixing bowl until stiff peaks have formed. Tip in half the sugar and beat again until stiff peaks are formed once more. Using a metal spoon, deftly fold in the remaining sugar a spoonful at a time, followed by most of the almonds (keep a small handful back). Tip the meringue onto the lined sheet and spread it out quite roughly to a 20cm circle. Scatter over the reserved almonds. Bake for 20 mins, reduce the temperature to 140C/120C fan/gas 1, then bake for a further 40 mins. Let meringue cool in the oven with the door ajar or on the side as you wish.
• While the meringue is baking, and if you wish to add the glamour of a raspberry ripple to the cream, make a few spoonfuls of purée by pressing 125g of the raspberries through a sieve.
• When nearing the moment for assembly, whip the cream until soft and cloudy. Lightly ripple through about half, or more, of the raspberry purée through the cream. You can serve the rest separately on the side. Place the meringue upon a handsome dish. Spoon the whipped cream liberally over the meringue. Slice the strawberries in a random manner. Heap the berries atop the cream, and offer any remaining fruit separately. Sift over the icing sugar. Take to the table and take a bow.

ALMOND CAKE WITH MERINGUE AND WHIPPED CREAM FILLING

Steps:

• Grease and flour three 9" round cake pans.
• Preheat oven to 350 degrees.
• Cake:.
• Pour cake mix and ground almonds into a large bowl, add milk, oil and egg yolks. Beat on low speed until blended, then beat on medium speed for 2 minutes.
• Divide batter between the three prepared pans. Set aside.
• In a bowl, whisk egg whites until foamy, continue whisking gradually adding 1 cup of sugar until stiff peaks form.
• Gently fold in sliced almonds.
• Spread mixture evenly over the cake batter in pans.
• Bake as directed on package, approximately 25 - 30 minutes or until toothpick inserted in centre comes out clean.
• Cool 20 minutes, remove from pans.
• Cool completely before you put the filling between the layers.
• Filling and decoration:.
• Whip cream, sugar and vanilla until soft peaks form. Place one cake layer on serving plate; spread one half of the cream on cake layer. Put second layer on top, repeat the process and place third layer on top.
• Melt chocolate over low heat and stir in butter.
• Drizzle cake with chocolate mixture.
• Chill before serving.
• Enjoy!

ALMOND MERINGUE SANDWICHES

Steps:

• Heat oven to 200 degrees. Line two baking sheets with parchment paper.
• Combine egg whites and cream of tartar in the bowl of an electric mixer. Whip on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until whites are shiny and firm, about 3 minutes. Fold in ground almonds.
• Fill a pastry bag fitted with Ateco #864 star tip with meringue. Pipe out 2-inch-round cookies onto prepared baking sheets.
• Place in the oven, and bake until the meringues just start to color, about 15 minutes. Turn off the oven, and let the meringues dry for 4 hours or overnight. For a quicker method, reduce the heat after 15 minutes to 175 degrees. and cook for 1 1/2 hours. Remove from oven, and let cool completely.
• Meanwhile, scald cream in a small saucepan. Place chocolate in a medium mixing bowl, and pour hot cream over chocolate. Whisk until chocolate is smooth and melted. Let cool completely. Fill a pastry bag with chocolate filling, and pipe out onto half the cookies -- the bottom sandwich halves. Make sandwiches with remaining cookies, and serve. Sandwiches can be stored in airtight containers for 2 to 3 days.

JAPONAISE (ALMOND MERINGUE) TORTE

Steps:

• Preheat the oven to 350°F.
• Grease and flour 3 baking trays, or line them with baking paper, and mark each with an 8" circle.
• Place ground almonds, superfine sugar and cornstarch in a small bowl, mix together, and set aside.
• Using an electric mixer, beat the egg whites in a small bowl until they form soft peaks.
• Gradually add the extra superfine sugar, and continue beating until the mixture resembles uncooked meringue.
• Carefully fold the almond mixture, that was set aside, into the meringue.
• Spread meringue mixture on to each of the 3 trays inside the marked circles, or use a piping bag with a 1/2" nozzle to pipe a spiral within each circle.
• Place two of the trays on the centre shelf of the oven and the third on the shelf below.
• Bake for 25 minutes or until meringue is a pale, golden colour- if necessary move the bottom tray to the centre shelf and cook a further 5 minutes.
• Allow the trays to cool on wire racks for 10 minutes before loosening the meringues with a large spatula- do not remove meringues from trays until they have completely cooled.
• For the coffee butter cream- bring the sugar and water to the boil in a small pan, then reduce heat and simmer until the syrup thickens.
• Remove from heat and add the coffee essence, and stir briefly to combine.
• Place the egg yolks in a medium bowl and, beating continuously with an electric mixer, add the coffee syrup.
• While continuing to beat, add the butter, 1 tablespoon at a time, until it is all amalgamated.
• Taste, and add more coffee essence if desired.
• Cool the butter cream in the refrigerator until it reaches spreading consistency.
• To assemble the torte, place one meringue layer on a serving platter and spread with some butter cream.
• Place second meringue on top, spread with butter cream, and repeat with the third meringue.
• Cover the top of torte, and the side, with remaining butter cream.
• Sprinkle toasted almond flakes all over, to decorate, then place in refrigerator until 10 to 15 minutes before serving time, preferably overnight.
• Dust top with powdered sugar to serve.