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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | cup, whole | almonds | 6 | large | egg whites | 1 1/2 | cups | light brown sugar | 1/2 | teaspoon | vanilla extract |
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Steps
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Sequence
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Step
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| | 1 | Preheat the oven to 350 degrees. Place nuts in a single layer on a rimmed baking sheet; toast until golden and aromatic, about 8 minutes. Shake the pan halfway through baking to make sure the nuts toast evenly. Remove from oven; cool. Reduce oven temperature to 200 degrees. Line two 11-by-17-inch baking sheets with parchment; set aside. | | 2 | In the bowl of an electric mixer, combine egg whites and sugar. Place bowl over a pan of simmering water. Whisk until sugar dissolves and mixture is warm, 3 minutes. | | 3 | Transfer the bowl to the mixer fitted with the whisk attachment. Starting on low speed and gradually increasing to high, whip mixture until stiff, glossy peaks form, about 5 minutes. Add vanilla, and mix to combine. Remove bowl from mixer, and fold in the toasted almonds. | | 4 | Place 1/3-cup ovals of meringue on prepared baking sheets, about 6 per sheet. Bake 1 hour. Turn off heat; dry meringues in oven overnight. Store between layers of parchment in an airtight container in a cool, dry place up to 3 days. |
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