I've a great fan in my home for this cookies and thatz my H. He loves it like anything and it was all gone when I finished taking pics....It was so airy,bit crunchy on the outside and the sugary almondy taste ,all in all the taste was divine..Earlier I made a plain meringue but i din't post but this time I made it with almonds and it was so good to have it.. U may add cashews, or any fruit flavours ,chocolate or cocoa or coffee ... ther's no limit for ur creativity and try this once and N joy !!!
Egg whites -- 3 (from 3 eggs) (room temperature)
Sugar -- half a cup
Almonds --roasted and chopped -- 1/2 cup
White vinegar -- 1/2 tsp (optional)
Make sure ur bowl, electric mixer, spatula ,spoons u r gonna use to make this be grease free. Otherwise ur whites will not rise. Carefully seperate the whites from the yolk and keep it in the bowl.(U may add the clear white vinegar for a pure white meringue along with egg whites, --I din't add it ) Make sure, the eggs are in room temperature as well.Preheat the oven to 215 F. Now beat the egg until u see a stiff peak (like a half bend depicted in pics)
This will take about 2 to 3 minutes (total of adding sugar and whipping the mixture ).. To check whether the sugar has completely dissolved take a little of mixture inbetween ur fingers and feel it. If it is gritty, beat again. Keep in mind that u don't overbeat the mixture otherwise it'll be runny when u keep inside the oven. It will take exactly 2 to 3 minutes to get the glossy consitency like in the pics..
Now add the roasted almonds mixture and slowly fold it using the spatula cos we don't wanna let the air out..So do it gently.. Finally, line ur baking sheet with parchment paper and apply this egg whites on every corner beneath the sheets and that will hold the sheets from moving here n there
. Now place a spoonful of mixture on the baking sheet , an inch apart from each one. I made big meringue since I wanted to finish it off soon ..
Bake it for 45 mts to 1 hour. Then turn off the oven and open the door slightly. Let the meringue sit in there for another 10 to 12 minutes. U may take out and cool it. It will come out easily from the paper and gently tap on the back side of the meringue and if u feel the hollow space inside ur meringue ,Ur meringue is perfect then.. Keep it in the air tight container and it will stay good for months..
Happy eating !!!