Spiced Praline Meringues
Spiced praline meringues that taste like Christmas spirit and would be the absolutely perfect addition to your holiday cookie tray!
Yield: 6-12 servings
  • ⅓ cup blanched slivered almonds
  • 1½ cups sugar
  • 2 tbsp water
  • ½ tsp cinnamon
  • ⅛ tsp cloves
  • finely grated zest of 1 orange (about 1 tbsp)
  • ¼ tsp flaky sea salt
  • 5¼ oz egg whites (from about 4 large eggs)
  1. Heat oven to 375F.
  2. Scatter the almonds onto a rimmed baking sheet and place in the oven. Toast for 5-7 minutes, or until lightly browned. Remove to a plate and set aside to cool. Line two baking pans with parchment paper and set aside.
  3. Meanwhile, combine ¼ cup of sugar and the water in a small saucepan. Stir to combine. Cook on high for 4 minutes without stirring, until lightly golden. Add in the almonds and cook for 1 minute until the nuts are coated in the sugar mixture and the sugar has caramelized. Pour onto a parchment-lined baking sheet and set aside to cool.
  4. Break the cooled praline into small pieces and then place in a food processor. Process until finely ground. Pour into a bowl and mix with the cinnamon, cloves, orange zest, and salt. Set aside.
  5. Spread the remaining 1¼ cups sugar onto the second lined baking sheet in an even layer. Place in the oven and bake for 7 minutes, or until the sugar is hot. Remove the pan from the oven and lower the heat to 275F. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until frothy. Add the hot sugar to the egg whites, 1 tbsp at a time, with the mixer still running. Continue to beat for 7-8 minutes, or until the mixture is cold and at room temperature.
  6. Line two baking sheets with parchment paper. Use an extra-large serving spoon to scoop up the meringue batter. Use a second spoon to help shape it into a ball. Place on the baking sheet. Repeat with the remaining meringue batter. Sprinkle with the ground praline.
  7. Place in the oven and bake for 2 to 2.5 hours, rotating the pans halfway through. They are done when they can easily be lifted from the pan, the outside is completely firm and the inside remains a little soft. Allow to cool completely on the baking sheet before serving.
Recipe from Ottolenghi Sweet
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2019/12/spiced-praline-meringues.html