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Brown Sugar Meringues
Recipe Summary
Yield: Makes about 1 dozen
Ingredients
Ingredient Checklist
1 cup whole almonds
6 large egg whites
1 1/2 cups packed light-brown sugar
1/2 teaspoon pure vanilla extract
Cook's Notes
These should be dried overnight before serving.
Gallery
Brown Sugar Meringues
Recipe Summary
Yield: Makes about 1 dozen
Gallery
Brown Sugar Meringues
Brown Sugar Meringues
Brown Sugar Meringues
Recipe Summary
Yield: Makes about 1 dozen
Recipe Summary
Yield: Makes about 1 dozen
Yield: Makes about 1 dozen
Makes about 1 dozen
Ingredients
Ingredients
- 1 cup whole almonds
- 6 large egg whites
- 1 1/2 cups packed light-brown sugar
- 1/2 teaspoon pure vanilla extract
Directions
Preheat the oven to 350 degrees. Place nuts in a single layer on a rimmed baking sheet; toast until golden and aromatic, about 8 minutes. Shake the pan halfway through baking to make sure the nuts toast evenly. Remove from oven; cool. Reduce oven temperature to 200 degrees. Line two 11-by-17-inch baking sheets with parchment; set aside.
In the bowl of an electric mixer, combine egg whites and sugar. Place bowl over a pan of simmering water. Whisk until sugar dissolves and mixture is warm, 3 minutes.
Transfer the bowl to the mixer fitted with the whisk attachment. Starting on low speed and gradually increasing to high, whip mixture until stiff, glossy peaks form, about 5 minutes. Add vanilla, and mix to combine. Remove bowl from mixer, and fold in the toasted almonds.
Place 1/3-cup ovals of meringue on prepared baking sheets, about 6 per sheet. Bake 1 hour. Turn off heat; dry meringues in oven overnight. Store between layers of parchment in an airtight container in a cool, dry place up to 3 days.
Cook's Notes
These should be dried overnight before serving.
Cook’s Notes
These should be dried overnight before serving.
Reviews (8)
Add Rating & Review
25 Ratings
5 star values:
4
4 star values:
4
3 star values:
11
2 star values:
6
1 star values:
0
Reviews (8)
Add Rating & Review
25 Ratings
5 star values:
4
4 star values:
4
3 star values:
11
2 star values:
6
1 star values:
0
Add Rating & Review
25 Ratings
5 star values:
4
4 star values:
4
3 star values:
11
2 star values:
6
1 star values:
0
25 Ratings
5 star values:
4
4 star values:
4
3 star values:
11
2 star values:
6
1 star values:
0
25 Ratings
5 star values:
4
4 star values:
4
3 star values:
11
2 star values:
6
1 star values:
0
- 5 star values:
- 4
- 4 star values:
- 4
- 3 star values:
- 11
- 2 star values:
- 6
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
03/24/2009
I am not fond of almonds do you think it would be good with them?
Martha Stewart Member
Rating: Unrated
03/24/2009
I've had something similar using pecans and they were yummy. Tasted more like pralines. I think I'll try using them instead of almonds.
Martha Stewart Member
Rating: Unrated
03/24/2009
I have to agree with juneyg. One should at least coarsely chop ;the
almonds. Even distribution would be almost impossible. This
recipe is done in the Swiss Meringue method and holds shape
very well.
Martha Stewart Member
Rating: Unrated
03/24/2009
It seems strange to me that this recipe would use "whole" almonds. I think they would be better distributed if chopped. With only a cup of almonds, I would think you could easily end up with some cookies with no almonds at all.
Martha Stewart Member
Rating: Unrated
03/24/2009
1/3 cup is probably right - that's not really very much and these are a big part air. I have learned from the last time I made meringues that they had to be eaten within a couple of days. I had some around a week and it was like the middle had disappeared. These sound interesting
Martha Stewart Member
Rating: Unrated
03/24/2009
RE RECIPE:
1/3 CUP MOUNDS FOR EACH COOKIE. THAT SEEMS TO BE A LARGE AMOUNT PER COOKIE. PLEASE VERIFY
Martha Stewart Member
Rating: Unrated
03/24/2009
I am not fond of almonds do you think it would be good with them?
Rating: Unrated
I've had something similar using pecans and they were yummy. Tasted more like pralines. I think I'll try using them instead of almonds.
I have to agree with juneyg. One should at least coarsely chop ;the
almonds. Even distribution would be almost impossible. This
recipe is done in the Swiss Meringue method and holds shape
very well.
It seems strange to me that this recipe would use "whole" almonds. I think they would be better distributed if chopped. With only a cup of almonds, I would think you could easily end up with some cookies with no almonds at all.
1/3 cup is probably right - that's not really very much and these are a big part air. I have learned from the last time I made meringues that they had to be eaten within a couple of days. I had some around a week and it was like the middle had disappeared. These sound interesting
RE RECIPE:
1/3 CUP MOUNDS FOR EACH COOKIE. THAT SEEMS TO BE A LARGE AMOUNT PER COOKIE. PLEASE VERIFY
All Reviews for Brown Sugar Meringues
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Brown Sugar Meringues
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
