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Martha Stewart Member
Rating: Unrated
09/23/2013
Fantastic, thank you MS
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Almond-Meringue Cookies
Recipe Summary
Yield: Makes about 6 dozen
Ingredients
Ingredient Checklist
1 cup (2 sticks) unsalted butter, softened
1/3 cup plus 2 teaspoons sugar
2 large eggs, separated, plus 1 egg yolk, all at room temperature
3 tablespoons heavy cream
1 1/2 teaspoons pure vanilla extract
2 1/2 cups all-purpose flour, plus more for work surface
1/4 teaspoon salt
1/2 cup sliced blanched almonds
Cook's Notes
Cookies can be stored in airtight containers at room temperature up to 1 week.
Gallery
Almond-Meringue Cookies
Recipe Summary
Yield: Makes about 6 dozen
Gallery
Almond-Meringue Cookies
Almond-Meringue Cookies
Almond-Meringue Cookies
Recipe Summary
Yield: Makes about 6 dozen
Recipe Summary
Yield: Makes about 6 dozen
Yield: Makes about 6 dozen
Makes about 6 dozen
Ingredients
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/3 cup plus 2 teaspoons sugar
- 2 large eggs, separated, plus 1 egg yolk, all at room temperature
- 3 tablespoons heavy cream
- 1 1/2 teaspoons pure vanilla extract
- 2 1/2 cups all-purpose flour, plus more for work surface
- 1/4 teaspoon salt
- 1/2 cup sliced blanched almonds
Directions
Preheat oven to 325 degrees. Put butter and 1/3 cup sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in 2 yolks, 2 tablespoons cream, and the vanilla. Reduce speed to low. Gradually mix in flour and salt. Shape into a disk; wrap in plastic. Refrigerate until cold, about 45 minutes.
Transfer dough to a lightly floured work surface. Roll out to a generous 1/8 inch thick. Using a 1 1/2-inch fluted cutter, cut out rounds, and place on parchment-lined baking sheets. Reroll scraps, and cut out. Whisk remaining yolk and 1 tablespoon cream; brush cookies with egg wash. Refrigerate 15 minutes.
Put egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat until foamy. Gradually add remaining 2 teaspoons sugar; beat until stiff peaks form. Place 1 teaspoon meringue and 3 almond pieces on top of each cookie. Bake until meringue is golden, about 15 minutes. Let cool completely on sheets on wire racks.
Cook's Notes
Cookies can be stored in airtight containers at room temperature up to 1 week.
Cook’s Notes
Cookies can be stored in airtight containers at room temperature up to 1 week.
Reviews (1)
Add Rating & Review
2 Ratings
5 star values:
0
4 star values:
1
3 star values:
1
2 star values:
0
1 star values:
0
Martha Stewart Member
Rating: Unrated
09/23/2013
Fantastic, thank you MS
Reviews (1)
Add Rating & Review
2 Ratings
5 star values:
0
4 star values:
1
3 star values:
1
2 star values:
0
1 star values:
0
Add Rating & Review
2 Ratings
5 star values:
0
4 star values:
1
3 star values:
1
2 star values:
0
1 star values:
0
2 Ratings
5 star values:
0
4 star values:
1
3 star values:
1
2 star values:
0
1 star values:
0
2 Ratings
5 star values:
0
4 star values:
1
3 star values:
1
2 star values:
0
1 star values:
0
- 5 star values:
- 0
- 4 star values:
- 1
- 3 star values:
- 1
- 2 star values:
- 0
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
09/23/2013
Fantastic, thank you MS
Martha Stewart Member
Rating: Unrated
09/23/2013
Fantastic, thank you MS
Rating: Unrated
All Reviews for Almond-Meringue Cookies
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All Reviews for Almond-Meringue Cookies
- of Reviews
Reviews:
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Newest
Reviews:
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