Toasted almond meringue grissini

Toasted almond meringue grissini

By
From
Leiths How to Cook
Makes
20
Photographer
Peter Cassidy

These are made using the meringue cuite method.

Ingredients

Quantity Ingredient
75g small nibbed almonds
4 egg whites
250g icing sugar
3 drops vanilla or almond extract

Method

  1. Heat the oven to 180°C. Place the almonds on a baking sheet and bake for 10 minutes, or until lightly browned. Tip onto a plate and leave to cool.
  2. Reduce the oven temperature to 140°C (leave the door open for a while if necessary to cool the oven). Line 2 large baking sheets with non-stick baking parchment.
  3. Select a large heatproof bowl that will fit over the top of a saucepan. Fill the saucepan one-third full with water and bring to the boil. Remove the pan from the heat and put the bowl on top, checking that the base of the bowl is not touching the water.
  4. Put the egg whites into the bowl and, using an electric whisk, whisk until foamy. Remove the bowl from the saucepan and whisk in the icing sugar a little at a time.
  5. Return the bowl to the pan and continue to whisk to stiff peaks, then remove from the heat and continue whisking until the bowl is hand-cool. Whisk in the vanilla or almond extract.
  6. Fit a piping bag with a 5 mm–1 cm plain nozzle and spoon in the meringue mixture. Pipe long, straight lines of meringue, about 15–20 cm in length, leaving a 2 cm gap between them. Sprinkle with the toasted almonds, pressing them lightly into the meringue if necessary. Bake in the oven for 45–60 minutes, or until they are completely dry and lift off the baking parchment easily.
  7. Serve the meringue grissini in a tall glass or vase, as petits fours with coffee.

Variations

  • Flavour the meringue with instant coffee granules, cocoa powder or freeze-dried crushed fruits, such as strawberries or rhubarb, in place of the toasted almonds. Pipe shorter lengths and different shapes for meringues to serve with ice cream or mousses.
Tags:
Leiths School of food and wine
cookery course
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