A perfect and delightful dessert for a dinner party. These meringues are glossy and crisp on the outside, and pillow-y soft and chewy on the inside, plus an added bonus of crunchy almonds make these meringues taste amazing.
Baked meringues with almonds.
- 1 cup eggwhites (about 7 eggs)
- 1 3/8 cup white sugar
- 2 cups sliced almonds (without the skin)
Preheat oven to 300 F. Line 2 baking sheet with parchment paper.
Separate the eggs into a measuring cup. *(It is important to measure in the measuring cup.)
~When separating the whites, make sure there are no traces of yolk. I do one egg at a time and add to the rest only if separates cleanly.
Using a stand mixer, mix egg whites and gradually add sugar with a spoon in the mixer bowl so the sugar is wet. Then beat the egg whites and sugar mixture on high speed for about 20 minutes.
~When ready, the egg whites rise and firm peaks are formed. If you flip the bowl upside down, it should stay in the bowl.
Add 2 cups of sliced almonds.
Fold in the almonds gently by hand or a big spoon (you may need gloves for this), not for too long, just enough to coat the almonds. Then just spoon little portions onto the pan,*( this can be done by hand, you can use a spoon too).
Make sure to leave some room between the meringues when baking.
Bake at 300 degrees for about an hour, depending on the oven, should turn a cream color when ready.
Let the meringues cool before removing from the pan.