Cinnamon and Almond MeringuesPosted: March 16, 2014
I’ll keep it short: think of these as little clouds. Soft, melting clouds to serve with afternoon tea on what we can only hope to call the very last days of what has been a very cold winter. Provided you have a stand mixer, meringues are easy indeed. They do require a bit of time in the oven, but will keep very well.
Cinnamon and Almond Meringues (adapted from Ottolenghi: The Cookbook by Yotam Ottolenghi and Sami Tamimi)
- 100g cold, fresh egg whites (3-4)
- 130g (1 1/4 cup) superfine sugar
- 70g (1/4 cup) dark brown sugar
- 1/4 tsp cinnamon
- 20g unskinned almonds, coarsely chopped
Preheat your oven to 225°F/110°C and line one or two baking trays with parchment paper.
Fill a saucepan halfway with water. Heat the water to a low simmer and place the egg whites and sugars in a heat-proof bowl. Put the bowl over the water, making sure it doesn’t actually touch the water, and stir occasionally, for about 10 minutes, until the mixture is hot and the sugars have dissolved.
Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment. Whip on high speed for about 8 minutes, until quite glossy and firm, and it holds its shape.
Sprinkle the cinnamon on top and fold in gently with a spatula.
Take apple-sized dollops of the mixture and plonk it onto the baking trays using two spoons, being careful to allow some space between the meringues. Using the spoons, shape the tops into spiky dollops, then sprinkle over the chopped almonds. Place in the oven and bake for 1 1/2 – 2 hours, until the undersides are dry but the centres are still a little soft. Let cool. Packed in a sealed container they will keep well for several days.