Ottolenghi's Meringues

By garciamoss

Ingredients

• 1 1/2 c white sugar
• 5 egg whites
• 1/2 tsp almond extract
• 1/2 tsp vanilla extract
• 1/2 c crushed toasted almonds
• cute marzipan hearts
• a few pinches of kosher salt, optional

Details

Adapted from mynameisyeh.com

Preparation

Step 1

Preheat oven to 400ºf. Distribute the sugar in an even layer onto a baking sheet and bake for 8 minutes. While sugar is baking, crack your egg whites into a stand mixer.

Once the sugar has been in the oven for 7 minutes, begin beating the whites on high. After a minute they should be foamy. With the mixer still running, gradually sprinkle in the warm sugar. Once all of it has been added, add the extracts. Beat on high for 10 minutes, until the meringue is cold.

Reduce the oven to 225ºf.

Prepare a baking sheet by lining it with parchment. Place the toasted almonds on a plate. Using a large ice cream scoop or two large spoons, scoop up a big dollop of meringue and place it on the plate of almonds so that they stick to the bottom. Use a spatula to carefully transfer it to the baking sheet. Decorate with marzipan and, if desired, sprinkle on a tiny bit of salt.

Bake for two hours, until the outsides are crunchy and the insides are still slightly soft.