Lemon Almond Meringues

Today I made some yummy Lemon Almond Meringues from

Joy the Baker! They’re lovely light cookies with a hint of lemon from 

lemon zest and a splash of lemon juice. Then there’s toasted ground 

almonds in the cookie, and sliced almonds on top!

I have a thing for egg whites! If I see any recipe with egg whites

in it, I have to try it!! I recently made Italian Amaretti which also

had ground almonds and egg whites in them and they were fab!!

I’ve made French BonBons, Raspberry Pavlovas, French Macarons,

and numerous Meringue Cookies!

These Meringues easy peasy but so pretty that they look like you’ve 

spent hours in the kitchen making them!! Just whip the whites,

slowly incorporating the sugar, add the lemon juice, then the rest

of the ingredients and your done! Next pipe or spoon the meringue

onto a parchment lined baking sheet….

I used a star tip to pipe the meringues….

then I dusted them with powdered sugar…

and sprinkled with chopped, sliced almonds. I pressed the

almonds in a bit to make sure they stayed put. After they baked

and cooled I sprinkled a little more powdered sugar on them.

I thought they were cute sitting on my vintage Hanson Scale!

Lemon Almond Meringues
Joy the Baker

Makes about 2 dozen small meringues

1/4 cup finely ground almonds (I ground slivered almonds because it’s easier)

1 tablespoon cornstarch

2 large egg whites

pinch of salt

1/2 cup granulated sugar

1/2 teaspoon lemon juice

1 teaspoon lemon zest

1/3 cup sliced almonds

1/3 cup powdered sugar

Preheat oven to 200 degrees F.  Line two baking sheets with parchment paper and set aside.

Use a spice grinder or food processor to finely grind slivered almonds.  Measure out 1/4 cup of ground almonds.  Place ground almonds on one of the lined baking sheets and toast in the oven for 10 minutes.  Remove from the oven.  Place in a small bowl, toss in the cornstarch, and set aside to cool.

In the bowl on an electric stand mixer fitted with a whisk attachment, beat egg whites and pinch of salt on medium speed.  Make sure that the bowl and whisk are completely clean and dry, egg whites are sensitive.  Beat until frothy peaks form.  Increase the mixer speed to medium high, and gradually add sugar.  Add lemon juice.  Beat until mixture is glossy white and holds stiff peaks.  This took me about 6 minutes.

Remove the bowl from the stand mixer and add ground almond mixture and lemon zest.  Gently fold together until mixture is thoroughly incorporated.  Transfer meringue into a large pastry bag fitted with a star tip, or you can simply use a large soup spoon to dollop meringue onto lined baking sheet.  Create 2 inch circles either using the pastry bag or spoon method.

Generously sift powdered sugar on top of the meringues.  Top with slivered almonds.

Place sheet trays in the oven and bake for 50 minutes.  Turn off the oven, open the door a crack, and leave meringues in the oven until they’re completely dry.  When cool, remove meringues from the baking sheet and enjoy.  Cookies can be stored, in an airtight container, for up to 1 week.

A pretty and yummy teatime treat! xo!!