Well, I decided to deviate from tarts for a day. Abiding to my love for French pastries, today I baked meringues. I chose to enhance them with fresh lemon and hearty almonds. The result was divine. Such a light and delightful treat, I did not feel guilty about indulging in quite a few (I mean it's just egg whites right?...ok, there is some sugar). The blend of almonds and lemon was what appeared to be the perfect combination. These are such a manageable cookie to prepare, and resemble a delicacy elegant enough to wrap in a box for a gift. This simple meringue recipe could be enhanced with any flavor you choose, chocolate, mocha, pistachio, orange are just a few ideas. These would serve as an enticing dessert for a light summer lunch. I could not imagine a more enchanting accompaniment to afternoon tea.
Lemon Almond Meringues
2 egg whites
pinch of salt
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
dash of lemon zest
1/4 cup ground almonds
extra almond slivers for garnish
Toast ground almonds until fragrant at 200 degrees. Remove from oven and combine in a bowl with cornstarch and lemon zest.
In a mixing bowl beat egg whites and salt on medium speed, until firm and foamy. Increase speed of mixer to medium high and gradually add sugar and lemon juice beat until glossy with stiff peaks.
Fold in almond mixture gently.
Drop 1 inch dollops on a baking sheet lined with parchment paper. Bake at 200 degrees for 50 minutes. Turn oven off, do not open the door and allow to cool before removing.
Yields approximately 20-24 cookies.
Until tomorrow...Peace.
I think I will definitely try these divine items.
ReplyDeleteBy taking something very normal and adding something special, the taste and texture chnges.
Thanks so much.