MANDELMAKRONEN (ALMOND MERINGUES)
These German almond cookies are dairy free and gluten free and are baked during Advent in preparation for Christmas. They are quick and easy to make with only 4 ingredients and taste delicious. Try one to make sure it is baked all the way through, as it can be hard to tell. In Germany they are baked on backoblaten, little round wafers (there are gluten-free ones), but you can bake them directly on parchment paper as well. Store in an airtight container for up to 2 weeks.
Provided by barbara
Categories World Cuisine Recipes European German
Time 35m
Yield 48
Number Of Ingredients 4
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gradually add sugar, 1 teaspoon at a time, while continuing to beat at high speed. Combine ground almonds and cinnamon in a bowl and fold into the egg white mixture with a spatula. Add more ground almonds if mixture is too runny.
- Use 2 teaspoons to place little mounds of almond mixture 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven until lightly browned and baked through, 15 to 20 minutes. Carefully remove from baking sheets and cool on wire racks.
Nutrition Facts : Calories 40.2 calories, Carbohydrate 5 g, Fat 1.9 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 0.2 g, Sodium 4.6 mg, Sugar 4.3 g
ALMOND MERINGUES
Light, airy and crisp meringues with a touch of almond.
Provided by Food Network Kitchen
Time 3h20m
Yield about 42 meringues
Number Of Ingredients 5
Steps:
- Position oven racks in the top and bottom thirds of the oven and preheat to 250 degrees F. Line 2 baking sheets with parchment.
- Beat the egg whites and salt with an electric mixer on medium-high speed in a large bowl until foamy. Add the cream of tartar and continue to beat until soft peaks form. While beating, gradually add the sugar and then continue to beat until stiff peaks form. Beat in the almond extract.
- Transfer the mixture to a pastry bag fitted with a star pastry tip and pipe 1-inch meringues onto the prepared baking sheets, about 1-inch apart. Bake until the meringues are no longer glossy and feel light and dry when picked up, about 1 hour. Turn off the oven but leave the meringues inside with the door cracked open until the meringues are completely cooled and dry, about 2 hours more. The meringues can be stored in an airtight container at room temperature for up to 2 days.
VANILLA WAFERS
Provided by Alton Brown
Categories dessert
Time 55m
Yield approximately 70 cookies
Number Of Ingredients 8
Steps:
- Position 1 oven rack in the top third of the oven and another in the bottom third. Heat the oven to 350 degrees F.
- Sift together the flour, baking powder, and salt in a small bowl and set aside. Cream the butter and vanilla sugar in the bowl of a stand mixer on medium speed for 2 minutes, stopping to scrape down the sides of the bowl after 1 minute. Add the egg and incorporate on medium speed for 30 seconds. Scrape down the sides of the mixer bowl. Add the vanilla extract and milk and blend on low speed for 15 seconds. Add the flour mixture and mix on low speed just to incorporate. Chill the batter in the refrigerator for at least 10 minutes before scooping.
- Scoop the batter in teaspoon-sized balls and arrange them on 2 parchment paper-lined half sheet pans, approximately 35 cookies per pan. Use the heel of your hand to slightly flatten each ball. Bake, 2 pans at a time, rotating the pans halfway through the baking, until golden brown, about 15 to 20 minutes. Remove the pans to a cooling rack to cool completely before removing the cookies from the pan.
ALMOND MERINGUE SANDWICHES
While these meringue porcupines may be eaten alone as cookies, we scoped out their middles, sandwiched two together, and filled them with preserves and almond cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen sandwiches
Number Of Ingredients 6
Steps:
- Heat oven to 200 degrees. Line two baking sheets with parchment paper.
- Combine egg whites and cream of tartar in the bowl of an electric mixer. Whip on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until whites are shiny and firm, about 3 minutes. Fold in ground almonds.
- Fill a pastry bag fitted with Ateco #864 star tip with meringue. Pipe out 2-inch-round cookies onto prepared baking sheets.
- Place in the oven, and bake until the meringues just start to color, about 15 minutes. Turn off the oven, and let the meringues dry for 4 hours or overnight. For a quicker method, reduce the heat after 15 minutes to 175 degrees. and cook for 1 1/2 hours. Remove from oven, and let cool completely.
- Meanwhile, scald cream in a small saucepan. Place chocolate in a medium mixing bowl, and pour hot cream over chocolate. Whisk until chocolate is smooth and melted. Let cool completely. Fill a pastry bag with chocolate filling, and pipe out onto half the cookies -- the bottom sandwich halves. Make sandwiches with remaining cookies, and serve. Sandwiches can be stored in airtight containers for 2 to 3 days.
ALMOND MERINGUES
Categories Egg Dessert Bake Passover Almond Spring Kosher Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 8
Number Of Ingredients 5
Steps:
- Preheat oven to 225°F.
- Beat whites with a pinch of salt in a bowl with an electric mixer at high speed until they hold soft peaks. Add 1/2 cup superfine sugar a little at a time, beating, then continue to beat at high speed until whites hold stiff, glossy peaks, 1 to 3 minutes. Fold in remaining 1/4 cup sugar gently but thoroughly.
- Line 2 baking sheets with parchment paper. Put a small dab of meringue on all 4 corners of each sheet, then turn paper over, pressing on corners to adhere parchment to baking sheets.
- Spoon meringue into pastry bag. You will be making 4 lattice cookies on each sheet, so work in 1 quadrant for each: Pipe 4 (4-inch-long) diagonal lines, about 5/8 inch apart, then pipe 4 (4-inch-long) parallel lines diagonally across original 4 lines, 5/8 inch apart, to form a lattice. Make 3 more lattice meringues on same baking sheet, about 1 inch apart. Sprinkle half of almonds over meringues. Pipe 4 more lattice meringues on second baking sheet in same manner, then sprinkle with remaining almonds.
- Bake meringues in upper and lower thirds of oven, switching position of sheets halfway through baking, until crisp and pale golden, about 1 hour total.
- Cool meringues completely on sheets on racks, about 1 hour, then carefully peel from parchment.
SPICED ALMOND WAFERS
A fun departure from classic rounds, these wafers may look thin and delicate, but they pack an irresistible crunch. Nibble them with tea, or savor them alone any time of day.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 6 dozen
Number Of Ingredients 11
Steps:
- Line 2 mini loaf pans with plastic wrap.
- Whisk together flour, baking soda, and salt. Beat butter and sugar with a mixer on medium speed for 4 minutes. Reduce speed to low. Add eggs and spices. Beat in flour mixture in 3 additions.
- Press cookie dough into pans, and cover tightly with plastic wrap. Freeze for 1 1/2 hours (or up to 1 month).
- Preheat oven to 400 degrees. Remove dough from 1 pan. Let soften slightly. Cut eight 1/8-inch-thick slices with a sharp knife. Cover remaining dough, and freeze in pan until ready to slice and bake.
- Place slices 1 1/2 inches apart on a cookie sheet lined with a nonstick baking mat. Top each with 2 to 3 almond slices. Freeze until firm, 5 minutes. Bake until dark golden brown, 10 minutes. Let cool on sheet on a wire rack. Repeat.
ALMOND MERINGUE WAFERS
Yield Makes 2 dozen
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper; set aside.
- In a food processor, pulse about 1 cup almonds with 1/2 cup sugar until the almonds are finely ground. Add the flour, and pulse until combined. Transfer to a bowl.
- In the bowl of an electric mixer, whisk the egg whites, salt, vanilla, and remaining 1/4 cup sugar until soft and shiny peaks form. Gently fold into the dry ingredients until just blended.
- Drop the batter by the tablespoon, about 1 1/2 inches apart, onto prepared baking sheets. Arrange 3 sliced almonds on top of each cookie.
- Bake the cookies until the edges are lightly browned, about 14 minutes. Let the cookies cool slightly on baking sheets before transferring to wire racks. Let cool completely before serving. The cookies can be stored in an airtight container at room temperature up to 1 week.
COFFEE ALMOND MERINGUES
I love meringue cookies!! I used to BEG my mom to make them when I was young, and now I make them for myself. This recipe is from Sandra Lee and a Folgers recipe booklet I recieved.
Provided by SkinnyMinnie
Categories Drop Cookies
Time 1h10m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 250ºF.
- Line a baking sheet with parchment paper and set aside.
- In a medium mixing bowl, combine the coffee granules and egg whites and beat until frothy.
- Add the salt, cream of tartar, and cinnamon.
- Beat with mixer until soft peaks slowly form.
- Gently add both sugars and almond extract.
- Beat until stiff peaks form.
- With a rubber spatula, fold in the toasted slivered almonds.
- Drop by heaping teaspoons 1 1/2" apart on to the parchment lined baking sheet.
- Bake for 30-35 minute.
- Turn off the heat, but leave the meringues in the oven for an additional 30 minute.
- Remove the parchment (with the meringues on it) from the baking sheet and let cool completely on the counter.
- Peel the cookies from the parchment and store in an air tight container.
Nutrition Facts : Calories 33.6, Fat 0.8, SaturatedFat 0.1, Sodium 15.5, Carbohydrate 6.2, Fiber 0.2, Sugar 5.8, Protein 0.7
CHOCOLATE ALMOND WAFERS
When my children were younger, we'd make dozens of cookies and candies each season. Then we'd pack up assortments and deliver them to our friends and family. These wafers were always a favorite. -Phyl Broich-Wessling, Garner, Iowa
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, cocoa and baking powder; gradually add to creamed mixture and mix well. Stir in sliced almonds. , Shape dough into a 14-in. log; roll in ground almonds. Wrap in waxed paper. Refrigerate 2 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 9-11 minutes or until set. Remove to wire racks.
Nutrition Facts : Calories 60 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 26mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.
GINGER ALMOND WAFERS
Make and share this Ginger Almond Wafers recipe from Food.com.
Provided by Chabear01
Categories Dessert
Time 53m
Yield 26 cookies, 26 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F. Line 2 heavy large baking sheets with parchment paper. Combine first 7 ingredients in processor and blend using on/off turns until mixture resembles coarse meal. Add almonds, cream and crystallized ginger and process just until moist clumps form. Shape dough into 1 1/4 inch diameter balls. Place on prepared sheets. Moisten bottom of glass: dip into powdered sugar and press each dough ball to 1/4 inch thickness.
- Bake cookies until brown on bottom and at edges, about 28 minutes. Transfer cookies to rack and cool.
- Store in airtight container at room temperature.
Nutrition Facts : Calories 110.9, Fat 6.4, SaturatedFat 2.8, Cholesterol 11.8, Sodium 59.6, Carbohydrate 12.5, Fiber 0.7, Sugar 7, Protein 1.6
ALMOND-RASPBERRY MERINGUE BARS
These chewy, delicious bars also have a touch of coconut.
Provided by Dinah
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h5m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with greased aluminum foil.
- To make the Crust: In a large bowl, mix together the butter, almond paste, and brown sugar until smooth. Beat in one egg and the almond extract. Mix in the flour and stir until well blended.
- Bake 20 to 25 minutes, or until golden. Cool slightly, and spread the raspberry preserves over the crust.
- In a large glass or metal bowl, whip egg whites until they form soft peaks. Gradually beat in 1/2 cup sugar until peaks become stiff. Spread the meringue over the jam and sprinkle with coconut.
- Bake 15 to 20 minutes, or until firm. Let cool on wire racks. Lift foil from pan and cut bars with a sharp knife.
Nutrition Facts : Calories 143.9 calories, Carbohydrate 18.9 g, Cholesterol 18.7 mg, Fat 7.1 g, Fiber 0.6 g, Protein 1.8 g, SaturatedFat 3.7 g, Sodium 47.3 mg, Sugar 10.4 g
ALMOND MERINGUE WITH SUMMER BERRIES
Chef Jeremy Lee uses raspberries from his native Scotland in this sumptuous summer dessert
Provided by Good Food team
Categories Dessert, Dinner, Lunch
Time 1h40m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/170C fan/gas 5. Scatter the almonds on a baking sheet and roast for 6-8 mins until golden. Very coarsely grind them in a small food processor, then set aside. Lower oven to 160C/fan 140C/gas 3. Line a baking sheet with non-stick baking parchment.
- Beat the egg whites in a scrupulously clean mixing bowl until stiff peaks have formed. Tip in half the sugar and beat again until stiff peaks are formed once more. Using a metal spoon, deftly fold in the remaining sugar a spoonful at a time, followed by most of the almonds (keep a small handful back). Tip the meringue onto the lined sheet and spread it out quite roughly to a 20cm circle. Scatter over the reserved almonds. Bake for 20 mins, reduce the temperature to 140C/120C fan/gas 1, then bake for a further 40 mins. Let meringue cool in the oven with the door ajar or on the side as you wish.
- While the meringue is baking, and if you wish to add the glamour of a raspberry ripple to the cream, make a few spoonfuls of purée by pressing 125g of the raspberries through a sieve.
- When nearing the moment for assembly, whip the cream until soft and cloudy. Lightly ripple through about half, or more, of the raspberry purée through the cream. You can serve the rest separately on the side. Place the meringue upon a handsome dish. Spoon the whipped cream liberally over the meringue. Slice the strawberries in a random manner. Heap the berries atop the cream, and offer any remaining fruit separately. Sift over the icing sugar. Take to the table and take a bow.
Nutrition Facts : Calories 581 calories, Fat 44 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 44 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.17 milligram of sodium
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