Since I posted that incredibly easy method for making Dulce de Leche, I’m sure you’ve been wondering what I was going to do with it. Yeah, me too. Ideas have been tumbling around, but each one gets pushed to the back of my mind. I’ve been distracted with all the details of moving. Normally, I wake up and think about breakfast. Eat breakfast, and then think about lunch. Eat lunch, and then think about dinner. These days, I’ve been thinking about boxes, how to wrap fragile stuff, where is that book I can’t find? (of course Lon packed it), and what if I get there and hate it? Yea, I’m panicking.

Almond Meringue and tulip 4

It’s days like these when you need trusty recipes. I don’t have it in me at the moment to create from scratch so I took an Almond Meringue recipe from Nick Malgieri (Perfect Cakes). He pairs it with a chocolate filling and fresh raspberries. I use my Dulce de Leche as the filling, which ends up making this recipe about half the work and about half the cost (maybe even less).

These meringue sandwich cookies have an airy light texture that collapses into the center where it gets a little gooey and sticky, much like French macaroons. They are quite sweet and pair amazingly well with coffee.

Almond Meringues with pink tissue paper 3

Almond Meringues with Dulce de Leche
~42 sandwich cookies

  • 4 large egg whites
  • 1 cup sugar
  • pinch of salt
  • 3/4 cup (about 3 ounces) ground almonds
  • 2 tablespoons cornstarch
  • 1/2 cup Dulce de Leche

Instructions -

1. Preheat the oven to 300 degrees F and set racks in thirds in the oven. Cover 3 sheet pans with parchment paper. Set aside.

2. Beat the egg whites and salt in a mixer with the whisk attachment, on medium speed, until white and opaque.

3. Increase the speed to high and pour 1/2 cup sugar in, in a steady stream. Beat until whites are very firm but not dry.

stiff meringue batter

4. In a medium bowl, combine the remaining 1/2 cup sugar with the almonds and cornstarch. Fold it into the egg whites.

ground almond, cornstarch, sugar almond meringue batter

5. Using a pastry bag with a round 3/8″ tip, pipe about 2″ long fingers. You should get about 84.

almond meringues before baking

6. Bake for about 15 minutes, rotating and turning the trays in the middle. Watch them carefully to see when they are lightly golden and fairly dry (I have to eat one to tell). Cool on a drying rack.

almond meringues on drying rack

7. Once the meringues are cool, you can sandwich a thin layer of Dulce de Leche between 2 meringues. Store the meringues in a cool room temperature if you are serving that day. Store in an airtight container in the fridge to keep longer.

Almond Meringues on black 2

posted by jessica at 12:16 PM Filed under Desserts, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.