This recipe makes more meringue than you'll need for 8 servings. You can pipe the extra into sticks and bake them to eat as a snack.
Active time: 45 min Start to finish: 2 1/2 hr
• Meringues can be made 3 days ahead and kept in an airtight container at room temperature.
Recipe information
Yield
Makes 8
Ingredients
Special Equipment
Preparation
Step 1
Preheat oven to 225°F.
Step 2
Beat whites with a pinch of salt in a bowl with an electric mixer at high speed until they hold soft peaks. Add 1/2 cup superfine sugar a little at a time, beating, then continue to beat at high speed until whites hold stiff, glossy peaks, 1 to 3 minutes. Fold in remaining 1/4 cup sugar gently but thoroughly.
Step 3
Line 2 baking sheets with parchment paper. Put a small dab of meringue on all 4 corners of each sheet, then turn paper over, pressing on corners to adhere parchment to baking sheets.
Step 4
Spoon meringue into pastry bag. You will be making 4 lattice cookies on each sheet, so work in 1 quadrant for each: Pipe 4 (4-inch-long) diagonal lines, about 5/8 inch apart, then pipe 4 (4-inch-long) parallel lines diagonally across original 4 lines, 5/8 inch apart, to form a lattice. Make 3 more lattice meringues on same baking sheet, about 1 inch apart. Sprinkle half of almonds over meringues. Pipe 4 more lattice meringues on second baking sheet in same manner, then sprinkle with remaining almonds.
Step 5
Bake meringues in upper and lower thirds of oven, switching position of sheets halfway through baking, until crisp and pale golden, about 1 hour total.
Step 6
Cool meringues completely on sheets on racks, about 1 hour, then carefully peel from parchment.
