John Myers
Ingredients for 1 servings:
- 75 g almonds, chopped
- Powdered sugar, for caramelizing
- 50 g powdered sugar
- 100 g cream
- 250 g flour
- 125 g butter
- 2 egg whites
- 50 g powdered sugar
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
very caramelly and the meringue nice and crispy, for 40 pieces
Lightly toast the chopped almonds in a pan and then sprinkle with powdered sugar until nicely caramelized. Remove the almonds from the pan, let them cool on baking paper, and crumble them into small pieces. Add 50g of powdered sugar to the pan and caramelize until dissolved and lightly browned. Then deglaze with 100g of cream (warm cream is best, otherwise the caramel will harden and you’ll have to let it simmer until it dissolves). Mix the flour and butter together, then add the warm caramelized cream and knead. Refrigerate for 2-3 hours. The butter may settle as it cools, but that’s okay; before rolling out the dough, just knead it thoroughly again. Roll out the dough, cut out cookies, and place them on a baking sheet. Beat 2 egg whites until stiff, add 50g of powdered sugar, and then fold in the caramelized chopped almonds. Place small heaps of the mixture on the cookies using a teaspoon and bake at 140°C for about 30-40 minutes. They should dry out more than they bake.
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