Cinnamon Meringues with Toasted AlmondPrint Recipe
- 2 egg whites
- 1 cup confectioners sugar
- 1/8 tsp Cream of Tartar
- 1 tsp vanilla extract
- 1 tsp organic cinnamon
- 2 tbsp sliced toasted almonds
Preheat the oven to 200 F and line a baking sheet with parchment paper
In a stand mixer add the egg whites and beat on high speed for 5 minutes, add the cream of tartar and continue beating on high speed while slowly adding in the confectioners sugar 1 tbspn at a time. Add the vanilla and continue to beat the egg white mixture until stiff peaks form ( about 8 minutes)
Shut the mixer and use a rubber or silicone spatula to gently fold in the cinnamon, fold only about 5-6 times so the air does not leave the mixture
Use a spoon to create 6 large domes of the egg mixture and top each meringues with Toasted Almond slices. Place in the oven for 1.5 hours turning the sheet after 45 minutes, let cool at room temperature.
Meringues are just beautiful little treats. Made from fluffy egg whites that are whipped into billowy stiff peaks, they can be a transport vehicle for different spices and flavors. If you really want to go all out, you can add some food coloring to the egg whites before you form the cookies and let your playful side appear. One piece of advice I have to give here, make sure the color you pick matches the flavors that your going to use. Studies have shown that people do in fact interpret different flavors depending on the colors they see. In a blind taste test the same vanilla cake with different color frostings all tasted like vanilla. When the person was allowed to see the cakes and the variety of colored frostings, each piece tasted different even though it was the same cake they called out as vanilla just moments ago. So, in short, if your using cinnamon flavors, do not color your Meringues with yellow but go for a red instead. Lavender pieces in your Meringue? Purple is your color. Try to follow this guideline unless you want to mess with peoples minds, while your at that, you might as well make some cocktails to pair with the cookies to keep things really interesting.
These particular cookies, are kept a simple white to let the toppings speak for themselves. Once the beat egg whites get the proper dosage of holiday inspired spices such as cinnamon, freshly grated nutmeg, and a dash of vanilla, they are topped with toasted almond slices and bakes low and slow to allow them to dry out. Since these are quite large cookies, they outside crisps up but the middle is left a tad soft, almost like a mini Pavlova. Once you crunch through the shell, it immediately disintegrates in your mouth and explodes with all the spices. To make it even more playful, the almonds added on top make you want to chew, a real explosion of flavor and texture which I am all about.