More About:
Advertisement
| Orange-Lemon Meringues November, 2000  Makes 18-20 / These chewy and luscious confections are perfect for afternoon tea and make a beautiful addition to any gift plate.1 1/4 cup sliced almonds, divided 3/4 cup maple sugar, divided 1/4 cup whole-wheat pastry flour Zest of 1 orange and 1 lemon, finely grated (1 tablespoon total) 1/8 teaspoon nutmeg 3 large egg whites, room temperature 1/4 teaspoon sea salt 1. Preheat oven to 350°F. Line two baking sheets with parchment paper.2. In blender, chop 1 cup almonds with 1/2 cup maple sugar until finely ground. Transfer to medium bowl. Stir in flour, zest and nutmeg. 3. In second medium-large bowl, using a mixer, whisk egg whites, salt and remaining 1/4 cup sugar until soft, glossy peaks form, about 3-5 minutes. Fold mixture gently into dry ingredients until just blended. >4. Spoon level tablespoons of dough onto prepared sheets, about 2 inches apart. Decorate cookies with remaining almond slices. Bake at 350°F until lightly browned around edges, about 12 minutes. 5. Transfer cookies, still on parchment paper, to damp towel until cookies can be peeled off easily, about 5 minutes. Photography by: Laurie Smith Calories 78,Fat 4,Perfat 49,Cholesterol 0,Carbo 8,Protein 2,Fiber N/A,Sodium N/A |