I have written on my blog many times about my love for meringues. As a result, you will find here recipes for meringue cakes, roulades, and even vegan meringues. However, I have never included a post about meringue cookies. Time to change it!
When it comes to this recipe, the saying that necessity is the mother of invention comes to my mind. Some time ago, after I prepared a dish, I was left with two egg whites. I thought it hardly made sense to freeze such a small amount. However, obviously, I didn’t want to throw them out as I hate wasting food. So I reached for one of my cookery books. I started flicking through it and came across a Meringue Cookies recipe.
The first time I made them, I followed the instructions religiously. The meringue cookies with almonds and dried fruits were tasty but way too delicate. They would break as soon as I picked them up from a baking tray! Looking back at it I shouldn’t have been surprised. I baked them as per the recipe, but that was only 20 minutes in total. As a result, the crispy shell was too thin to protect the very soft inside.
The second time I made them, I introduced two changes. Firstly, I dried my meringue cookies for 45 minutes before I put them to the oven. And then, I extended the baking time to 45 minutes. At the end of the process, the meringue cookies were as they should be: crispy on the outside and deliciously soft in the middle. They didn’t break so easily either.
However, the yummy taste is not the only advantage of these meringue cookies with almonds. As I mentioned earlier, they are a brilliant way to utilize leftover egg whites. And if you are planning to bake Christmas cookies, I am sure you will have plenty of them ;).
Related Recipes: