The Chew: Toasted Almond Meringues

The Chew: Toasted Almond Meringues

Are you looking for a dessert that is light and airy but still crunchy? Then Michael Symon’s Toasted Almond Meringues are the sweet treats for you! These are relatively easy to put together and packed so full of flavor, you would never belive they’re considering a light recipe!

To get the recipe for these crunchy treats, click next page.

The Chew: Toasted Almond Meringues Recipe Ingredients

• pinch kosher salt
• 1 lemon – zested
• 1/2 C sliced almonds – toasted until lightly browned, crushed + more for garnish
• 1 C strawberries – for garnish – sliced
• 1 C blueberries – for garnish
• 3 large egg whites – room temperature
• 1/2 C sugar
• 1/2 tsp vanilla extract
• 1 1/2 C Greek yogurt – for garnish
• 1 C blackberries – for garnish
• honey – drizzle for garnish

The Chew: Toasted Almond Meringues Recipe Directions

1. Preheat oven to 225 degrees
2. Line two baking sheets with a silicone liner or parchment paper
3. In the bowl of a stand mixer fitted with a whisk attachments, add egg whites, and a pinch of salt
4. Whip until soft peaks form, then add sugar gradually, 1/3 at a time, until it’s all mixed
5. Add lemon zest and vanilla, then whip until stiff peaks form
6. Fold in the almonds and transfer to a piping bag
7. Pipe the meringue mixture into 4-inch rounds on baking sheet, in a spiral pattern leaving space between
8. Put on the top and bottom racks of the oven, then bake for two hours, rotating the sheet trays halfway through
9. Check to see if meringues are completely dry, if not, turn the oven off leaving the meringues inside the oven until dry
10. In a bowl, combine the berries
11. To serve, layer a meringue disk with a dollop of Greek yogurt, top with berries and repeat to form two layers
12. Garnish with crushed almonds and honey