RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1186
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| Recipe Name: |
Brown Sugar Meringues |
| Source: |
Martha Stewart Living, April 2000 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-01-21
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
12 |
| Inactive Prep Time: |
3.00
Day |
Original Num Servings: |
12 |
| Cooking Time: |
60.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.02
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Yields 1 dozen. These should be dried overnight before serving.
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Ingredients:
1 Cup almonds, whole
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Directions:
Preheat the oven to 350 degrees. Place nuts in a single layer on a rimmed baking sheet; toast until golden and aromatic, about 8 minutes. Shake the pan halfway through baking to make sure the nuts toast evenly. Remove from oven; cool. Reduce oven temperature to 200 degrees. Line two 11-by-17-inch baking sheets with parchment; set aside.
In the bowl of an electric mixer, combine egg whites and sugar. Place bowl over a pan of simmering water. Whisk until sugar dissolves and mixture is warm, 3 minutes.
Transfer the bowl to the mixer fitted with the whisk attachment. Starting on low speed and gradually increasing to high, whip mixture until stiff, glossy peaks form, about 5 minutes. Add vanilla, and mix to combine. Remove bowl from mixer, and fold in the toasted almonds.
Place 1/3-cup ovals of meringue on prepared baking sheets, about 6 per sheet. Bake 1 hour. Turn off heat; dry meringues in oven overnight. Store between layers of parchment in an airtight container in a cool, dry place up to 3 days. |
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| Nutrition per Serving: |
| Calories: |
182 |
Total Carbs: |
26.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
6.7 |
Protein: |
4.42 |
| Fiber: |
1.33 |
Sodium: |
39.50 |
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