John Myers
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Almond and Nut Meringue
The perfect almond and nut meringue recipe with a picture and simple step-by-step instructions.
- 4 tbsp Almonds, donated
- 2 tbsp Ground hazelnuts
- 3 tbsp Powdered sugar
- 1 piece Egg yolk [whip egg whites until stiff for other things, e.g. use icing]
- 1 tsp Mandarin peel, zest or zest
- 1 Msp Cardamom
- 10 piece Baking wafers
Almond Nut Meringue:
- Separate the egg, whisk together the yolks, almonds, nuts, powdered sugar, tangerine peel and cardamom and use a spoon to place small portions on wafers or baking paper and bake in the preheated electric oven for about 5 – 10 minutes at 180 ° C. The egg white can be used in other ways, e.g. for frosting.
Match with:
- For coffee or espresso. Also liked to eat at Christmas.
Example of decorating icing for gingerbread:
- Beat the [remaining] egg white until stiff and turn the container upside down for the test. If nothing falls out, the egg white is sufficiently firm. Mix with the powdered sugar and stir vigorously and use with a spoon or a piping bag to decorate pastries. Can be used for gingerbread and biscuits or cakes. Bake in the oven for 10 to 15 minutes so that it sets.
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