Spinning Cake: Really foolproof meringues

Alright, so it’s not cake as such, but they are damn good, and really, really easy. Not to mention faster than your average meringue.

I recently unearthed this recipe from an old hand-written book of mine that dates back to A-Level Home Economics circa – 1970. Copyright info is long since lost, but I believe that the original recipe was in the part work “Cordon Bleu Cookery Course” published by Marshall Cavendish (if memory serves correctly.) EDIT: it seems the publisher may have been Purnell

These little meringues have been a huge success at spinning group and several of the ladies have asked for the recipe. Seeing as I had to type it up anyway, the blog might as well have the advantage of it.

Here is the recipe as written down in my book – it’s pre-metric, of course.

Meringues Aux Amandes

  • 2 Egg Whites
  • 4½ oz Icing Sugar
  • ¾ oz Chopped almonds
  • 1 teaspoon Coffee Essence

Whisk egg whites and sugar over hot water. Fold in almonds and essence. Place in rough spoonfuls on prepared baking sheets. Bake at 325° for 30-40 minutes, or until dry.

Succinct, eh? well, I knew what I meant at the time that I wrote it down!

Notes

  1. The recipe is called Meringues with Almonds, but it works equally well (if not better) with other nuts. I have been making these recently with chopped walnuts and getting excellent results . Pecans and macadamias work well too.
  2. You can do your own metric conversions, I am feeling lazy – the 325 is Fahrenheit, obviously. I have been using 150°C in my fan oven.
  3. Not very PC... but excellent for a quick iced coffee, or these meringues
    Not very PC in the old style... but excellent for a quick iced coffee, or these meringues
  4. To be honest, I have never worked out the coffee essence part, never having seen little bottles of coffee essence equivalent to vanilla/almond etc. In the past I used Camp coffee and chicory essence – with good results. In the last few weeks I have added two teaspoons of very strong freshly-made espresso instead.
  5. I use an electric hand-mixer nowadays as the RSI in my shoulder prevents me from beating the hell out these with a wire balloon whisk – better results come from the balloon whisk, in my opinion.
  6. I beat the whites over a saucepan of gently simmering water – not the best Health & Safety option but it suits my impatient nature. Removing the pan from the heat and beating in a bowl over that is not just safer but will most likely yield a better bulk as well.
  7. Beat until the mix is snowy white and glossy and holds a peak well. It doesn’t take long.
  8. Fold in the nuts and coffee flavour carefully, in the usual manner.
  9. I dollop about a dessert spoonful onto rice paper or baking parchment. The heaps can be quite close together as the mixture is good and stiff and is, let’s face it, part-cooked already.
  10. The cooking time is pretty accurate. I call these done once the meringues lift cleanly from the paper.
  11. To be honest, these are at their best when not fully dried out – they have a wonderful chewiness to them.

I have never, ever, known these meringues to fail or to weep. I call them fail-safe meringues.

I defy you to eat just one. Make double quantities, they don’t last long…

Recently, at the: Crooked House

December Reflections 4: Red

December Reflections 4: Red

Nature is red in tooth and claw and nobody knows this better than a person that shares their life with cats… At 4 am today there was a thud, followed closely by another thud, and another. It sounded curiously like a rather fat cat pouncing on something. “Has Dusty brought some prey in?” The Crooked Man went to investigate. Dusty had indeed brought some prey in and when he saw his dad, he let goContinue readingDecember Reflections 4: Red

In a pickle

In a pickle

Shops are now open to sell anything on their shelves and we are no longer restricted to purchasing whatever some government official has deemed to be “essential”. We popped out to The Shed yesterday as I needed some parcel tape to package up some things that I need to be posting off. We had to hunt, it wasn’t in the Stationery section, but we eventually found it in the DIY area. It’s not of greatContinue readingIn a pickle

Recent movements of the: Deux Escargots

second test

post by mail. who is this user Beth Loft 86390, France

October 29, 2020 at 12:12PM

It’s mass migration time! #livereportingfromtheroad #france #autumn2020 #thelockdowndash

2 Comments

  1. SpinningGill
    February 1, 2009

    I can vouch for the ‘not being able to eat only one’ bit! LOL

  2. SpinningGill
    February 1, 2009

    … Or two, given half a chance!

Comments are closed.