This recipe for classic meringue cake calls for almonds and light brown sugar, producing a golden brown cake that is crispy on the outside and deliciously chewy on the inside. The recipe is from Martha Stewart Living, April 2000. It makes about 12 servings. To make the cake, you will need 1 cup of whole almonds, 6 large egg whites, 1 1/2 cups packed light brown sugar, and 1/2 teaspoon pure vanilla extract. The directions are as follows: Preheat the oven to 350 degrees. Spread the almonds in a single layer on a baking sheet. Toast until golden and fragrant, about 8 minutes. Remove from the oven and let cool. Reduce the oven temperature to 200 degrees. Line two 11×17-inch baking sheets with parchment paper. In a large bowl, whisk together the egg whites and brown sugar. Place the bowl over a pot of simmering water and whisk until the sugar is dissolved and the mixture is warm, about 3 minutes. Transfer the bowl to a stand mixer fitted with the whisk attachment. Starting on low speed and gradually increasing to high, beat the mixture until stiff peaks form and the mixture is glossy, about 5 minutes. Add the vanilla and mix to combine. Remove the bowl from the mixer and fold in the toasted almonds. Spoon 1/3-cup mounds of the meringue onto the prepared baking sheets, about 6 mounds per sheet. Bake for 1 hour. Turn off the oven and let the meringues dry in the oven overnight. Store between layers of parchment paper in an airtight container in a cool, dry place for up to 3 days. Note: These should be dried overnight before serving.
27.04.2023 @ 06:11
This recipe for classic meringue cake calls for almonds and light brown sugar, producing a golden brown cake that is crispy on the outside and deliciously chewy on the inside. The recipe is from Martha Stewart Living, April 2000. It makes about 12 servings. To make the cake, you will need 1 cup of whole almonds, 6 large egg whites, 1 1/2 cups packed light brown sugar, and 1/2 teaspoon pure vanilla extract. The directions are as follows: Preheat the oven to 350 degrees. Spread the almonds in a single layer on a baking sheet. Toast until golden and fragrant, about 8 minutes. Remove from the oven and let cool. Reduce the oven temperature to 200 degrees. Line two 11×17-inch baking sheets with parchment paper. In a large bowl, whisk together the egg whites and brown sugar. Place the bowl over a pot of simmering water and whisk until the sugar is dissolved and the mixture is warm, about 3 minutes. Transfer the bowl to a stand mixer fitted with the whisk attachment. Starting on low speed and gradually increasing to high, beat the mixture until stiff peaks form and the mixture is glossy, about 5 minutes. Add the vanilla and mix to combine. Remove the bowl from the mixer and fold in the toasted almonds. Spoon 1/3-cup mounds of the meringue onto the prepared baking sheets, about 6 mounds per sheet. Bake for 1 hour. Turn off the oven and let the meringues dry in the oven overnight. Store between layers of parchment paper in an airtight container in a cool, dry place for up to 3 days. Note: These should be dried overnight before serving.