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Almond Meringues

4.2

(13)

(GERMINUS)

Sardinia has many interestingly named sweets, and these cookies called germinus are the most famous of all. They are flatter and chewier than classic meringues and get a crisp accent from the nuts.

Recipe information

  • Yield

    Makes 35

Ingredients

4 large egg whites
1 1/2 cups powdered sugar
1 1/2 cups blanched slivered almonds (about 6 1/2 ounces)
3 tablespoons fresh lemon juice

Preparation

  1. Step 1

    Preheat oven to 300°F. Line 2 baking sheets with parchment paper. Butter parchment. Beat egg whites in large bowl until stiff peaks form. Gradually fold in powdered sugar, almonds and lemon juice (meringue will deflate and will no longer be stiff).

    Step 2

    Drop meringue by level tablespoonfuls onto prepared baking sheets, spacing 2 inches apart. Bake until cookies are pale golden around edges, about 25 minutes. Cool completely on baking sheets. Using metal spatula, carefully remove cookies from parchment. (Can be made 1 day ahead. Store in airtight container.)

TagsCookieDessertCandyItalianEuropeanAlmondNutGluten FreeDairy FreeEasyQuickMake AheadBakingElectric MixerStand MixerBon Appétit
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