Sprinkle-dipped almond meringues

Sprinkle-dipped almond meringues

Based on 7 ratings

Sarah Likes to Bake


“I adapted this recipe from The Sweetapolita Bakebook recipe for sprinkle dipped meringue. These are so delicious just eaten on their own or with vanilla ice-cream and fresh strawberries. They will keep for about one week in an airtight container. Have you got a recipe you would like to publish on Kitchen Stories? Send it to community@kitchenstories.io”

Difficulty

Medium 👍
30
min.
Preparation
90
min.
Baking
90
min.
Resting

Ingredients

Servings:-8+
egg whites (large)
½ tsp cream of tartar
150 g caster sugar
1 tsp almond extract
90 g chocolate
100 g sprinkles
lemon juice (optional)
Metric
Imperial

Utensils

  • plate
  • baking sheet
  • decorating tip
  • oven
  • stand mixer with whisk
  • pot
  • large bowl
  • paper towels
  • parchment paper
  • piping bag
  • heatproof bowl

Nutrition per serving

Cal
188
Protein
2g
Fat
4g
Carb
36g

Step 1/5

  • oven

Pre-heat the oven to 90°C/200°F. The key to creating the perfect meringues is to bake them low and slow.

Step 2/5

  • 3 egg whites (large)
  • ½ tsp cream of tartar
  • 150 caster sugar
  • 1 tsp almond extract
  • lemon juice (optional)
  • stand mixer with whisk
  • large bowl
  • paper towels

Wipe a large bowl and the whisk attachment of a stand mixer with a paper towel with a few drops of lemon juice. This eliminates any grease. Put the egg whites in the bowl and whisk until foamy, about 30 sec. Add the cream of tartar and whisk again on medium speed for about 1 min. or until soft peaks form. Increase the speed to high and add one tablespoon of sugar at a time, mixing well in between each spoon full. Beat until thick and glossy. Add the almond extract and whisk for another 30 sec.

Step 3/5

Use a large round decorating tip and fill a piping bag with the mixture and pipe it on a baking sheet lined with parchment paper. Hold the piping bag up straight to form the perfect meringue and continue to pipe until you get a size of about 5-cm/2-in.
  • baking sheet
  • decorating tip
  • parchment paper
  • piping bag

Use a large round decorating tip and fill a piping bag with the mixture and pipe it on a baking sheet lined with parchment paper. Hold the piping bag up straight to form the perfect meringue and continue to pipe until you get a size of about 5-cm/2-in.

Step 4/5

Bake for 90 min. at 90°C/200°F, making sure you don’t open the door as this will let heat escape. Once the time is up, turn off the oven but leave the meringues in there for a further 1 hr. This will create a perfect crisp outside with a soft chewy center.

Step 5/5

Melt your desired choice of chocolate in a heatproof bowl over boiling water and allow it to cool a little. Pour the sprinkles on a shallow plate. Carefully dip the meringues in the chocolate and then straight in the sprinkles, put on a clean baking sheet with fresh parchment paper. Repeat until all the meringues are done. Allow to set for about 30 min.
  • 90 chocolate
  • 100 sprinkles
  • plate
  • pot
  • heatproof bowl

Melt your desired choice of chocolate in a heatproof bowl over boiling water and allow it to cool a little. Pour the sprinkles on a shallow plate. Carefully dip the meringues in the chocolate and then straight in the sprinkles, put on a clean baking sheet with fresh parchment paper. Repeat until all the meringues are done. Allow to set for about 30 min.