advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Almond-Meringue Cookies

  • Yield: Makes about 6 dozen
Almond-Meringue Cookies

Source: Martha Stewart Living, December 2006

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1/3 cup plus 2 teaspoons sugar
  • 2 large eggs, separated, plus 1 egg yolk, all at room temperature
  • 3 tablespoons heavy cream
  • 1 1/2 teaspoons pure vanilla extract
  • 2 1/2 cups all-purpose flour, plus more for work surface
  • 1/4 teaspoon salt
  • 1/2 cup sliced blanched almonds

Directions

  1. Preheat oven to 325 degrees. Put butter and 1/3 cup sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in 2 yolks, 2 tablespoons cream, and the vanilla. Reduce speed to low. Gradually mix in flour and salt. Shape into a disk; wrap in plastic. Refrigerate until cold, about 45 minutes.

  2. Transfer dough to a lightly floured work surface. Roll out to a generous 1/8 inch thick. Using a 1 1/2-inch fluted cutter, cut out rounds, and place on parchment-lined baking sheets. Reroll scraps, and cut out. Whisk remaining yolk and 1 tablespoon cream; brush cookies with egg wash. Refrigerate 15 minutes.

  3. Put egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat until foamy. Gradually add remaining 2 teaspoons sugar; beat until stiff peaks form. Place 1 teaspoon meringue and 3 almond pieces on top of each cookie. Bake until meringue is golden, about 15 minutes. Let cool completely on sheets on wire racks.

Reviews (1)

  • Fidelio 23 Sep, 2013

    Fantastic, thank you MS

Related Topics