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Brown Sugar Meringues

These should be dried overnight before serving.

  • yield: Makes about 1 dozen

Ingredients

  • 1 cup whole almonds
  • 6 large egg whites
  • 1 1/2 cups packed light-brown sugar
  • 1/2 teaspoon pure vanilla extract

Directions

  1. Step 1

    Preheat the oven to 350 degrees. Place nuts in a single layer on a rimmed baking sheet; toast until golden and aromatic, about 8 minutes. Shake the pan halfway through baking to make sure the nuts toast evenly. Remove from oven; cool. Reduce oven temperature to 200 degrees. Line two 11-by-17-inch baking sheets with parchment; set aside.

  2. Step 2

    In the bowl of an electric mixer, combine egg whites and sugar. Place bowl over a pan of simmering water. Whisk until sugar dissolves and mixture is warm, 3 minutes.

  3. Step 3

    Transfer the bowl to the mixer fitted with the whisk attachment. Starting on low speed and gradually increasing to high, whip mixture until stiff, glossy peaks form, about 5 minutes. Add vanilla, and mix to combine. Remove bowl from mixer, and fold in the toasted almonds.

  4. Step 4

    Place 1/3-cup ovals of meringue on prepared baking sheets, about 6 per sheet. Bake 1 hour. Turn off heat; dry meringues in oven overnight. Store between layers of parchment in an airtight container in a cool, dry place up to 3 days.

Source
Martha Stewart Living, April 2000

Reviews (8)

  • 24 Mar, 2009

    I am not fond of almonds do you think it would be good with them?

  • 24 Mar, 2009

    I've had something similar using pecans and they were yummy. Tasted more like pralines. I think I'll try using them instead of almonds.

  • 24 Mar, 2009

    I've had something similar using pecans and they were yummy. Tasted more like pralines. I think I'll try using them instead of almonds.

  • 24 Mar, 2009

    I have to agree with juneyg. One should at least coarsely chop ;the
    almonds. Even distribution would be almost impossible. This
    recipe is done in the Swiss Meringue method and holds shape
    very well.

  • 24 Mar, 2009

    I have to agree with juneyg. One should at least coarsely chop ;the
    almonds. Even distribution would be almost impossible. This
    recipe is done in the Swiss Meringue method and holds shape
    very well.

  • 24 Mar, 2009

    It seems strange to me that this recipe would use "whole" almonds. I think they would be better distributed if chopped. With only a cup of almonds, I would think you could easily end up with some cookies with no almonds at all.

  • 24 Mar, 2009

    1/3 cup is probably right - that's not really very much and these are a big part air. I have learned from the last time I made meringues that they had to be eaten within a couple of days. I had some around a week and it was like the middle had disappeared. These sound interesting

  • 24 Mar, 2009

    RE RECIPE:
    1/3 CUP MOUNDS FOR EACH COOKIE. THAT SEEMS TO BE A LARGE AMOUNT PER COOKIE. PLEASE VERIFY