Almond Meringue Wafers Recipes

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.

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.

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.

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.

Steps:

• Preheat oven to 325°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 powder sugar and press each dough ball to 1/4-inch thickness.
• Bake cookies until brown on bottom and edges, about 28 minutes. Transfer cookies to rack and cool. (Store airtight at room temperature.)

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.