1 tb Butter 1 Egg white 1 pn Cream of tartar 1 ts Ground cinnamon 1/4 c Sugar 3/4 c Almonds; ground Recipe by: Jo Anne Merrill 1. Grind almonds or buy already ground. 2. Grease a cookie sheet generously with 1 tablespoon butter or solid margarine. 3. Heat oven to 350 degrees. 4. Combine in a mixing bowl the egg white and a pinch of cream of tartar; beat until foamy. 5. Combine sugar and cinnamon. Gradually add to egg white, beating until stiff peaks form. Fold in the ground almonds. 6. Drop by LEVEL tablespoons 2 inches apart on cookie sheet. Cookies spread during baking so don't place too close together. 7. Bake 10 minutes or until cookies are a pale beige color. -----
How To make Spiced Almond Meringues's Videos
How To Make MERINGUE COOKIES At Home | Dessert People
How To Make MERINGUE COOKIES At Home | Dessert People After months of isolation, Claire is overjoyed to welcome kindred spirit dessert people -- friends, colleagues, fellow pastry chefs -- into her kitchen to bake something together. First up in this series we’re calling (what else) Dessert People? Claire's good friend and food stylist (maybe you've seen her work in Dessert Person?) Sue Li. Watch Sue and Claire attempt to make swirled meringue cookies, mostly fail, and then drown their sorrows in a comforting and delicious meatball recipe that Sue has loved since childhood. It's fun, a tad crazed, and delightful.
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Meringue Cookies
Ingredients: 200 grams egg whites, at room temperature 150 grams granulated sugar 150 grams powdered sugar Pinch of kosher salt 1 teaspoon vanilla extract 1 teaspoon white distilled vinegar Optional: Strained raspberry jam/Pistachio paste/ Black sesame paste (to taste)
0:00 Start 0:18 Intro to Meringue Cookies 0:53 Dessert People Intro/Animation 1:11 Meet Food Stylist, Sue Li / Meringue Cookies 3:28 Ingredients and Special Equipment 4:19 Make The Meringue 8:11 Form The Meringue 12:18 It Was At That Moment... 14:00 Bake The Meringue Cookies 14:06 Audible 14:28 How To Make Pearl Pork MeatBalls 15:18 Meatball Ingredients 15:44 Form The Meatballs 19:30 Taste Meringue Cookies 21:13 Serve The Pearl Pork Meatballs & Eat 22:48 Meringue Recipe 24:03 Outro // Thank You Sue Li!
Thanks for watching!
Find Dessert Person Online: Claire Saffitz on Instagram: Dessert Person Merchandise: For Other Penguin Random House Books:
Dessert Person Cookbook Photographer: Alex Lau Food Stylist: Sue Li Prop Stylist: Astrid Chastka
Video Series: Producer/Director: @VincentCross Camera Operator: Calvin Robertson Sound Engineer/Music: Michael Guggino Editor: Kyu Nakama
Animation Credits: Character Designer/Animator: Jack Sherry Character Rigger: Johara Dutton Background/Prop Designer: M. Cody Wiley Background Illustrator: Jagriti Khirwar
Will Torrent's Almond and Raspberry Meringues | Waitrose
Pretty meringues that are simple to make and oh-so-pretty. See the full recipe |
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Learn to make these Oscar-worthy gold almond meringues here. I partnered with Nellie's Free Range eggs to make this recipe!
Easy 3 Ingredients Moist Soft and Fluffy Almond Cake
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PREPARATION 1. Cut the peaches in half and core a hole big enough in the middle of each for an amaretti biscuit. Place the biscuit in the core of the peach halves and sprinkle with amaretto. 2. Grill on high for 5 minutes. 3. Whisk the egg white in a small bowl using an electric whisk until it is doubled in size and stiff. Add the caster sugar gradually while whisking until creamy. You should be able to make soft peaks with the meringue. 4. Put a healthy dollop of meringue on top of each peach half and grill on high for another 5-10 minutes (or until the meringue has browned slightly on top). Top with toasted almonds. 5. ENJOY!