Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 3 egg whites -- at room temperature

  3. 1 pinch cream of tartar

  4. 1 pinch salt

  5. 1/2 cup granulated sugar

  6. 1/2 teaspoon vanilla extract

  7. 1/2 teaspoon almond extract

  8. 2 ounces blanched almonds -- ground

  9. 2 tablespoons 1 teaspoon unsweetened cocoa powder

  10. 1/2 teaspoon ground cinnamon

Instructions Jump to Ingredients ↑

  1. Preheat oven to 275oF. Spray baking sheet with nonstick cooking spray.

  2. In medium bowl, combine egg whites, cream of tartar and salt; with electric mixer on high speed, beat mixture until soft peaks form. Set aside. In small saucepan, combine sugar and 1/4 cup water; bring liquid to a boil. Reduce heat to medium; cook, covered, 30 seconds. Remove cover; cook 2-3 minutes longer, until soft ball stage (238oF on candy thermometer).

  3. With electric mixer on high speed, slowly pour sugar mixture into egg white mixture; continue beating until mixture is stiff and glossy. Beat in vanilla and almond extracts.

  4. In small bowl, combine almonds, 2 tablespoons of the cocoa and the cinnamon; fold into egg white mixture. Drop egg white mixture by heaping teaspoonsful onto prepared baking sheet, making 28 meringues; bake 1 1/2 hours, until outsides of meringues are firm. With spatula, transfer meringues to wire rack. Sift remaining 1 teaspoon cocoa through fine sieve over meringues; let cool.

  5. Note: Intensely chocolatey, these little confections are delicious with a foamy cup of Cafe de Olla or tea.


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