Yields about 15 meringue cookies
This meringue cookies have a crunchy shell and chewy interior. Toasted sliced almonds offers a nice crunch and contrast of flavor. Fold in additional cocoa nibs or raspberry jam to change up the flavor.
Sugar 1 117g / 1/2 cup and 1 TBSP
Water 39g / 2 TBSP and 2 tsp
Egg whites 117g / Whites of 4 eggs
Sugar 2 12g / 1 TBSP
Powdered sugar 70g / 2/3 cup
Sliced almonds, toasted 94g / 7/8 cup
Combine sugar 1 and the water in a saucepan to prepare an Italian meringue.
Once the sugar syrup is at 240F, begin to whip the egg whites and sugar 2 to stiff peaks.
When the sugar syrup reaches 250F, pour the syrup over the whipping whites to make an Italian meringue. Continue to whip until cooled to slightly warm temperature.
Combine the sifted powdered sugar and sliced almonds together.
Fold in the sugar / almond mixture in to the meringue.
Fold in additional ingredients (cocoa nibs, jam, etc) if desired.
Portion onto a parchment-lined tray with a spoon.
Bake at 350F in a convection oven with the vent open for 30-40 minutes, or until firm to the touch.