Fine Almond Meringues

Name: Fine Almond Meringues
Prep time: 45 min
Cook time: 75 min
Total time: 120 min
Yield: 6 Portionen
Ingredients: 1 pinch salt or fine salt; 30 g caster sugar or granulated sugar; 400 g icing sugar; 250 g almond powder; 10 piece egg whites

Biscuits

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Cook Time

2 h

Servings

Difficulty

Medium

Prep Time

45 Min

This Thermomix® recipe for Fine Almond Meringues is ready in 2 h and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These delicate almond meringues are a true pleasure! I especially like to make them for birthdays or just when I feel like something sweet. The preparation is a bit more complex, but the result is well worth it. The almonds give the meringues a fine aroma and a slightly nutty note. They are crispy on the outside and melt-in-your-mouth on the inside. They taste best when filled with a delicious cream. I recommend a light buttercream or a fruity jam. These little delicacies are gluten-free and therefore also suitable for people with gluten intolerance. An absolute highlight for every occasion!

Ingredients (5 ingredients)

1 pinch salt or fine salt
30 g caster sugar or granulated sugar
400 g icing sugar
250 g almond powder
10 piece egg whites

Preparation (7 steps)

Whisk egg whites

Thermomix® Setting

3 min/Speed 3.5

Put 10 egg whites with a pinch of salt into the mixing bowl and whisk for 3 min./level 3.5 with the butterfly. Gradually add 30 g of sugar.

180

Make almond-sugar mixture

Mix 250 g almond powder and 400 g icing sugar in a bowl. Then pass the mixture through a sieve twice to remove lumps and obtain a fine texture.

Fold in almond-sugar mixture

Carefully fold the sifted almond-sugar mixture into the whipped egg whites until a homogeneous mixture is formed. Be careful not to stir too much to maintain the airiness.

Pipe on macarons

Fill the macaron mixture into a piping bag and pipe small circles onto a baking sheet lined with baking paper. Make sure to leave enough space between the macarons.

Let the macarons dry

Let the piped macarons dry at room temperature for 15 to 20 minutes before baking. This creates a skin that ensures the typical "feet".

Bake macarons

Preheat the oven to 175°C (350°F). Bake the macarons for 12 minutes until they are lightly colored. Be careful not to let them get too dark.

Fill macarons

Let the baked macarons cool completely. Then carefully remove the macarons from the baking paper and fill with a cream of your choice. Put the filled macarons together.