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Almond Meringue Recipe – I Did It!

Almond Meringue Recipe – I Did It!

I was trying to prepare a meringue recipe with no success. Since I ate a wonderful almond meringue in a restaurant, I’ve been trying to replicate it, as the chef keeps his recipe as a secret.

Well, after some unsuccessful meringues that came out chewy, this one really satisfied me.

It is a typical Sardinian candy, but usually with ground almonds. I prefer it with whole almonds as the restaurant one. I used peeled almonds instead of unpeeled (as the chef’s meringue), and my husband said they’re much better peeled, as I did.

As I said before, I am not a specialist in preparing meringues, but I know exactly how I want them to become. I do not like dry ones, but I want them to be humid inside.

I believe the secret for a perfect meringue recipe (and this one plenty satisfied me, I mean,I don’t feel like looking for a better one ;-)) is the cooking time and method.

For the proportions, I used the 1 third rule. Just weight the egg whites and then use the same quantity of icing sugar and common sugar. That’s all!

I didn’t even measured the almonds – I believe I wasn’t believing it was going to work this time neither. But I believe using them or not, or their quantity (of course you can’t use 2 cups of almonds or you will deflate the meringue) don’t make a difference.

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Almond Meringue Recipe - I Did It!
Prep time
Cook time
Total time
A soft inside meringue with almonds
Recipe type: sweets and desserts
Serves: 6
  • 3 egg whites
  • the same weight of the egg whites of sugar
  • the same weight of the egg whites of icing sugar
  • 1 /2 to ⅔ cup of peeled almonds
  1. Toast the almonds a little bit in the oven.
  2. Preheat the oven to 160°C/320°F.
  3. Put the egg whites into the mixer bowl.
  4. Beat until stiff and then add half of each sugar.
  5. Beat until well combined.
  6. Turn off the mixer.
  7. Add the remaining sugar mixing gently with a wood spoon.
  8. Add the (cooled) almonds.
  9. Cover a baking tray with parchment paper.
  10. Fill a sac a poche and make your meringues (I did 6 big ones).
  11. Put into the oven and, after 5 minutes open lightly the oven door and bake for 2 hours, always with the oven door slightly opened.
  12. Buon appetito!


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