Almond Meringue Cookies | W. Whipped Cream Filling
Light and crispy Almond meringue cookies made with a few simple ingredients, then filled with whipped cream and tart preserve for the perfect texture and flavors.
Servings 12 double cookies
Ingredients
For The Meringue
- 4 Egg Whites (120g) Large
- 1/4 TSP Cream of Tartar
- 1/2 TSP Almond Extract
- 1 Cup (200 g) White Sugar
For The Filling
- 1 Cup (240ml) Heavy whipping cream
- 1 TBS Powered sugar
- 1/2 Cup Orange Marmalade Or any other tart preserves
- 1 Cup (120g) Toasted sliced almonds
Instructions
To Make the Meringue Tatrs
- Preheat oven to 220°F.
- In a bowl of a standing mixer, place the egg whites (4) and the cream of tartar and whip on low using the cage while gradually increasing speed to high until foamy. About 30 seconds.
- Slowly add the sugar (200g), one table spoon at a time, waiting about 10 seconds between each addition.
- Add the almond extract (1 teaspoon).
- Whip until a stiff meringue is formed. Do not whip about stiff peak, it should be about 60-90 seconds after the last addition of the sugar.
- Place the meringue into a plastic piping bag fitted with a large rosette tip (wilton 1M) and pipe medium (1.5-inch), or large (3.5-inch) swirls.
- Bake for 2 hours. When done, allow the tarts to cool before removing from pan.
To Make the Whipped cream
- In a bowl of a standing mixer, add the whipped cream (240ml), and the powdered sugar (2 Tablespoons) and whipped cream, gradually increase speed from low to high anf whisk until you have a stable, smooth cream.
- Place the whipped cream in a piping bag fitted with a round tip.
To Assemble
- Do this no longer than about 30 minutes before serving. Pipe a ring around the edges of the bottom of one cookie.
- Fill the center with 1/2-1 teaspoon of orange marmalade, then top with another meringue cookie.
- Place the toasted almonds in a medium bowl, and using your hands to crush them into small pieces. Roll the center of the cookie, where the cream is in the almonds. Serve.
- Left overs should be refrigerated within two hours and up to three days.
Notes
- This recipe makes 12 double medium cookies (about 1.5-inch), or 8 large double cookies (about 3.5-inch). Large cookie should be baked for 2 1/2 hours.
- The meringue is ready when it is stiff, and stable, about 1-2 minutes after the last addition of the sugar. Over whipping will cause it to deflate, and the cookies with lose definition and crack during baking.
- Fill the cookies before serving, to prevent the cream from softening the cookies.
- The meringue cookies can be made up to five days ahead of time, store in an airtight container. If they get soft, bake them for about 20-30 minutes in a 200°F preheated oven.
- The cream is good for three days.
- Leftovers should be refrigerated within two hours for up to three days.