Candied Almond Meringues
Make the candied almonds: place 1 ½ cups almonds + 1 cup sugar + ¼ tsp cinnamon + ¼ cup water in a large saucepan
Cook over medium heat, stirring constantly until the sugar crystallizes onto the almonds and turns a sandy white
Remove from the heat and place onto the prepared baking sheet. Bake for 8-10 minutes at 350°F.
Let them cool completely and then chop roughly by hand or food processor
Make the meringue: 8 large egg whites + 1 cup superfine sugar + 1/2 cup packed light brown sugar + 1/2 tsp salt. Whisk on high speed until stiff picks
Fold the chopped candied almonds reserving ¼ cup for garnish
Using a large spoon scoop out large rounded mounds of meringue and place them on the prepared baking sheet
Bake them at 220°F for 2 ½ hours. Rotating the baking sheet a few times. Cool completely on a whire rack
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