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| Almond Meringue Tarts |
These cookies are easy to make, as with most cookies. The forming takes no time at all; simply slice them and set on the baking sheet. There is a meringue that goes on top before baking, which can either be placed with two spoons, or with a piping bag, as preferred. The meringue contains a lot of ground almonds, hence "almond" in the title, along with almond extract in both the cookie base and the meringue. They are really delightful! I chose to sprinkle some festive jimmies on top before baking, but colored sugars would work as well.
Almond Meringue Tarts
Makes about 6 dozen
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| Almond Meringue Tarts |
COOKIE BASE:
2 cups flour½ cup granulated sugar
½ teaspoon salt
12 tablespoons butter, room temperature
1 egg
1 teaspoon vanilla extract
12 tablespoons butter, room temperature
1 egg
1 teaspoon vanilla extract
½ teaspoon almond extract
MERINGUE TOPPING:
6 tablespoons egg whites (from 2 - 3 eggs, depending on size)
¼ teaspoon cream of tartar
MERINGUE TOPPING:
6 tablespoons egg whites (from 2 - 3 eggs, depending on size)
¼ teaspoon cream of tartar
¾ cup confectioners' sugar
½ teaspoon almond extract
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2 cups blanched, slivered almonds
¼ cup confectioners' sugar
Make cookie dough: In a bowl, combine the flour, sugar and salt. Cut int he butter as for pie dough, until well blended and crumbly. In a small bowl, whisk together the egg and extracts. Pour this over the blended mixture and toss with a fork to moisten, just as for pie dough. If the dough will not come together as one mass, sprinkle in 2 teaspoons water and mix again. Continue, until the mixture just forms a mass. Divide the dough in two parts. Roll each part into a log about 1½ inches in diameter. Repeat with the second section of dough. Roll each of the logs into waxed paper, twist the ends closed and refrigerate at least 3 hours or overnight.
When ready to bake, make the meringue: Place the 2 cups almonds into a food processor with the ¼ cup confectioners' sugar and process until very fine, but not oily. Set aside.
Place the egg whites into a mixer bowl with the cream of tartar and with whisk attachment, beat the egg whites to soft peaks. Begin adding in the ¾ cup confectioners' sugar about 1 tablespoon at a time, until the meringue holds stiff peaks and is smooth and glossy. Add in the almond extract. By hand, fold in the ground almonds gently, until combined.
Preheat oven to 325 degrees. Remove one of the logs of dough from the refrigerator and remove the waxed paper. With a sharp knife, slice the log as thinly as possible; about 3/16-inch thick. Set these little discs onto an ungreased cookie sheet, at least 1 inch apart. Pipe or drop little mounds of the almond meringue on top of each cookie disc. Top with a colored sugar or other festive decorative topping. Bake the cookies for about 16 to 18 minutes, until set and lightly browned.
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2 cups blanched, slivered almonds
¼ cup confectioners' sugar
Make cookie dough: In a bowl, combine the flour, sugar and salt. Cut int he butter as for pie dough, until well blended and crumbly. In a small bowl, whisk together the egg and extracts. Pour this over the blended mixture and toss with a fork to moisten, just as for pie dough. If the dough will not come together as one mass, sprinkle in 2 teaspoons water and mix again. Continue, until the mixture just forms a mass. Divide the dough in two parts. Roll each part into a log about 1½ inches in diameter. Repeat with the second section of dough. Roll each of the logs into waxed paper, twist the ends closed and refrigerate at least 3 hours or overnight.
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| Almond Meringue Tarts, cooling |
Place the egg whites into a mixer bowl with the cream of tartar and with whisk attachment, beat the egg whites to soft peaks. Begin adding in the ¾ cup confectioners' sugar about 1 tablespoon at a time, until the meringue holds stiff peaks and is smooth and glossy. Add in the almond extract. By hand, fold in the ground almonds gently, until combined.
Preheat oven to 325 degrees. Remove one of the logs of dough from the refrigerator and remove the waxed paper. With a sharp knife, slice the log as thinly as possible; about 3/16-inch thick. Set these little discs onto an ungreased cookie sheet, at least 1 inch apart. Pipe or drop little mounds of the almond meringue on top of each cookie disc. Top with a colored sugar or other festive decorative topping. Bake the cookies for about 16 to 18 minutes, until set and lightly browned.
My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.
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