John Myers
Cookies: Brittle Meringue
The perfect cookies: brittle meringue recipe with a picture and simple step-by-step instructions.
- 2 piece Protein
- 150 g Powdered sugar
- 100 g Almond brittle *
- 1 pinch Salt
- 2 cl Amaretto di Saronno
- Beat the egg whites into very stiff snow. Add the pinch of salt and then gradually pour in the powdered sugar.
- Keep beating until you have a shiny, tough mixture.
- Now stir in the brittle and amaretto. The mass is now a little more fluid again.
- Line a baking sheet with paper and spread the cream on it. (Approx. 0.5 cm)
- Bake in the oven at 150 degrees air circulation for about 10 minutes. The surface is now already dry. Take out and now cut squares with a sharp knife. The surface breaks in the process.
- But the inside is still quite wet, so the tray is pushed back into the oven. Bake for another 15 minutes at 150 degrees – but this time bottom heat.
- Carefully remove it from the paper and place it upside down. Let it cool down like this.
- * Link to supply: Almond brittle – simple, but made from chopped almonds
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