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Almond Meringues


1-Dawn Blume Meringues140054773

Away from the Kitchen by Dawn Blume Hawkes
Recipe by Chef Gail Gand


Almond Meringues



3 large egg whites

1/4 teaspoon salt

1/2 teaspoon vinegar

1/2 teaspoon Rain’s Choice pure Vanilla Extract

3/4 cup plus 2 tablespoons sugar

1/4 cup sliced almonds


Place all the ingredients except the almonds in the bowl of a mixer fitted with a whip attachment, and whip on medium speed until frothy like a bubble bath, about 1 minute. Turn the mixer to high and continue whipping until the meringue becomes stiff and glossy, about 3 minutes.

Store the meringues in an airtight container until ready to use.

Using a rubber spatula, place large dollops of the meringue on a parchment-lined baking sheet, spaced 3 inches apart so they can expand as they bake.

Sprinkle the meringues with sliced almonds and bake at 225?F for 2½ hours, until they are slightly browned and crisp on the outside but still chewy on the inside.


Makes 10–12 meringues

Chef’s note: Meringues will keep for up to three days.

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Editors Note: This recipe can be used whenever you want to make meringues. However, it was designed to go with Baked Ricotta Custard with Cherries in Port Wine with Star Anise

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