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| Recipe Archive > Cakes & Biscuits > |
Meringue Iced Almond Biscuits
These little almond biscuits have a soft chewy centre and a crisp meringue coating.
Equipment & Ingredients
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4 egg whites ( from free range eggs ) |
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350g / 12oz Whitworths Icing Sugar, sifted |
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1 tsp powdered cinnamon |
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450g / 1lb ground almonds |
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Method
Place the egg whites in a bowl and whisk until stiff. Gradually fold in the icing sugar with the spices. Beat together until the mixture is smooth and forms a dropping consistency. Remove 6 tablespoons of the mixture and reserve. Continue to mix the remaining mixture for 4 minutes. Stir in the ground almonds and lemon juice and fold them into a smooth paste. Wrap in a plastic bag and chill for 30 minutes. Dust a working surface with Whitworths Icing Sugar and roll the paste out to 1/3rd of an inch deep. Cut the biscuits with a 1½ inch round biscuit cutter and place on greased baking sheets spaced a little apart. Bake in a preheated oven at 200°C / 400°F / gas mark 4, for 6 or 7 minutes until lightly browned. Loosen the biscuit with a palette knife but do not remove. Brush the reserved meringue mixture over the surface of the biscuits and reduce the oven temperature to 180°C / 350°F / gas mark 4. Return the biscuits to the oven and leave them to cook until the meringue is crisp but uncoloured. Leave on wire cooling racks then store in an airtight container for up to a week.
Tip
Leftover biscuits can be roughly broken into small pieces to add to trifles instead of sponge fingers.
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