Almond Meringue
Almond meringue is a crisp, nutty disc made from just three ingredients in equal weights. Because the almond meal is folded into whipped whites, the result is firmer and more flavorful than a plain meringue, and it holds its shape well. Piping it in a spiral gives an even, flat base that works as a layer in a cake or a tart shell. The 1:1:1 ratio is also easy to scale up or down.
Instructions
Whip the egg whites in a clean bowl until they hold soft peaks.
Add the sugar a little at a time, beating continuously, until the whites hold firm peaks.
Fold in the almond meal gently with a spatula, taking care not to knock the air out of the whites.
Line a baking sheet with parchment paper. Draw circles of the size you want on the paper, tracing around a dinner plate or using a pair of compasses.
Fill a pastry bag with the meringue. Starting in the centre of a circle, pipe a spiral outward to the edge, making a flat disc about ½ inch thick.
Bake at 325°F (160°C) for about 25 minutes, until the disc is hard and dry.
Let the disc cool completely before peeling it off the paper.
Make it personal.
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