Baking Classics: Almond Meringue Cookies

Holiday Socials. Christmas Dinner. Crispy Oven Roasted New Potatoes By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Digital Culinary Photo Journalist Editorial Director Practical Culinary Techniques For Everyday Cooks Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Holiday EntertainingSpring Entertaining

The Technique

Almond Meringues

Meringue cookies are a lovely offering for a variety of spring party celebrations. They’re quick to prepare & can be deposited into the oven without even giving them a second thought. A light scent of almond extract perfumed throughout give these sweet rosettes a signature taste but the flavorings can easily be switched. Vanilla, coconut, lemon or peppermint would all be fine options. Delicious on their own or layered in glasses with fresh fruit, Lemon CurdChantilly Cream & Vanilla Pastry Cream, crisp Almond Meringue Cookies are a simple dessert a hostess can rely on time & again.

Almond Meringue Cookies By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Digital Culinary Photo Journalist Pastry Chef Writer Game Day Tailgating Modern Southern Socials Southern Hostess Birmingham Alabama

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickAlmond Meringue Cookies
makes about 4 1/2 dozen

A low oven temperature & a little patience will ensure the traditional bright white appearance of a classic meringue. Add a few drops of your favorite food color to make the cookies a bit more festive.

4 egg whites, at room temperature
1 cup granulated sugar
1/4 tsp almond extract
1/8 tsp kosher salt

Preheat the oven to 225 degrees. Beat the eggs whites in a large bowl using a hand mixer on High until soft peaks form. Gradually add the sugar in a slow, steady stream & beat until stiff peaks form. The peaks will hold their shape with a graceful curve towards the tip. Add the almond extract & the salt. Beat 30 seconds or until well blended. The entire process will take anywhere from 3 to 5 minutes. The final mixture will be bright white & glossy. Dot a small bit of the mixture on each corner of two half sheet pans. Top the pans with parchment paper. Fill a piping bag fit with a large star tip with the mixture. Pipe 2-inch swirls onto the parchment using a swift circular motion at the wrist.

Bake 1 hour & 45 minutes on the two most center racks in the oven. Turn off the oven & do not open the door. Allow the pans to stand in the oven for 2 hours. The meringues will be dry throughout. Cool completely. Store in an airtight container.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern HostessFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Prep Pans For Piping Meringues

 Having pans ready for piping is key to pulling off this beautiful cookie.
A few pointers will have them ready in no time.

Almond Meringue Cookies By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Digital Culinary Photo Journalist Pastry Chef Writer Game Day Tailgating Modern Southern Socials Southern Hostess Birmingham Alabama

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

Parchment paper tends to slide about on sheet pans when piping. Before beginning, dab some of the meringue mixture in each corner of the pans. Place the parchment paper directly over the surface pressing lightly. Smooth the paper out, if necessary, before piping. This will ensure that the meringues bake on a flat surface for a pretty finish.

The Tune
“Roses From the South Waltz” Johann Strauss II

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Be sweet. 

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

2 Responses to Baking Classics: Almond Meringue Cookies

  1. Deb May 20, 2018 at 7:58 pm #

    Is that do or do not open the oven? Just curious. Didn’t seem clear. I have a similar recipe I put green food coloring in and add chocolate chips. We call them forgotten cookies. Turn on oven. Put cookies in. Turn off oven. Leave til morning. Thanks in advance.

    • Rebecca Gordon May 22, 2018 at 5:41 am #

      Hi Deb, Thank you for sharing & catching that! I have updated it to read more clearly as you do not open the oven door during the cooling process. Your cookies sound wonderful!

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