Meringues made with marzipan, sugar and egg whites go well with ice cream, mousse, sabayon (Italy mayonnaise) or jam and chocolate sauce.
Ingredient:
Almond flour 110g
Pure powdered sugar 130g
Salt 1g
Egg whites 50g
Caster sugar 24g
Italy almond liqueur 1 tsp
Preparation:
Preheat the oven at 180°C before baking.
Method:
1. Mix almond flour, pure sugar powder and salt and sieve it for later use.
2. After the egg whites are whipped until the egg liquid is invisible, then add caster sugar in batches and beat until it is hard to foam.
Tips: The utensils used to whip egg whites must be oil-free, so as not to affect the degree of whipping.
3. If you can't see the bubbles, you can start to add caster sugar to whip it. Add sugar in batches to whip the meringue and the meringue will be looser.
4. Whip the meringue until it is hard to foam, the beak is stiff, and the inverted egg tray does not slip to indicate completion.
5. Pour in the sifted almond flour, powdered sugar and salt and mix well.
6、此次意大利杏仁甜酒使用的品牌是Original Disaronno。
7. Add the almond liqueur and mix well to form a ball. If almond liqueur is not available, it can be replaced with a little almond flavor.
8. After the dough is cut into 10 grams, press it slightly on a baking sheet. Bake in the oven at 180°C for 15~18 minutes.
Tips: If the dough is sticky, you can wear latex gloves. Halfway through, depending on the characteristics of the oven at home, turn the baking tray to evenly heat and color.
9. The surface of the finished biscuit is golden yellow and cracked, and it is sealed and stored after cooling.
Tip: The key to baking this cookie is to dry it with moisture and give it a crisp and hard taste with an almond aroma.
*Serves about 30 pieces.