French Almond Merangues
Delightfully light and irresistibly crisp, these French Almond Meringues offer a perfect balance of sweetness and a subtle nutty flavor. Made with just six simple ingredients, including almond flour and a hint of vanilla, these elegant treats are naturally gluten-free and melt in your mouth with every bite. The silky mixture of whipped egg whites and sugars is carefully folded with almond flour to achieve the signature airy texture, then piped and baked to perfection for a golden, delicate crunch. Perfect for holidays, afternoon tea, or as an everyday indulgence, these meringues are as beautiful as they are delicious. With an easy preparation process and a sophisticated finish, this recipe is a must-try for lovers of classic French desserts.
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Recipe Information
Ingredients
- 4 large Egg whites
- 200 grams Granulated sugar
- 100 grams Powdered sugar
- 50 grams Almond flour
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Instructions
Preheat your oven to 100°C (210°F) and line two baking sheets with parchment paper.
In a clean, dry bowl, use an electric mixer to whisk the egg whites until they become frothy.
Add the pinch of salt and continue whisking until soft peaks form.
Gradually add the granulated sugar, one tablespoon at a time, while continuing to whisk. Ensure the sugar is fully dissolved before adding more. This process should take about 5-7 minutes.
Once the mixture forms stiff, glossy peaks, gently fold in the vanilla extract.
In a separate bowl, sift together the powdered sugar and almond flour. Discard any large pieces that don’t pass through the sieve.
Carefully fold the dry ingredients into the meringue mixture using a rubber spatula. Do this in small increments to avoid deflating the egg whites.
Transfer the meringue mixture into a piping bag fitted with a round tip or star tip, depending on your preferred design.
Pipe small mounds or shapes, about 2 inches in size, onto the prepared baking sheets. Leave some space between each meringue as they will expand slightly during baking.
Bake in the preheated oven for 90 minutes, or until the meringues are crisp and easily lift off the parchment paper.
Turn off the oven and let the meringues cool inside with the door slightly ajar. This helps to prevent cracking.
Once fully cooled, store the meringues in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
1517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 361 mg | 16% | |
| Total Carbohydrate | 314.2 g | 114% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 301.1 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 226 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
