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The Rosemary leaves complete perfectly the light, airy and at the same time crispy texture of the Meringues. Alone or with some fresh fruits the Rosemary gives a wonderful fresh note to it.
28 pieces
| Preheat the oven to 150°C. | |
| 3 egg whites 3.175 oz (90 g) castor sugar 3.175 oz (90 g) confectioner’s sugar |
Beat the egg whites to form stiff peaks. Once the mixture starts to become foamy, sprinkle in the mixture of both sugars while beating continuously. Continue until you get a white and elastic paste. |
| 1 handful flaked almonds 2 Rosemary branches (8 inches) |
Carefully fold the flaked almonds and Rosemary leaves of the two branches into the paste with a wooden spoon. |
| 0.7 oz (20 g) butter to butter the baking paper | Place a sheet of buttered paper on a baking tray (approx.11,5 x 15 inches). Depending on the size of the meringues, two trays may be. |
| Use two teaspoons to form the paste into balls the size of a big nut. Place the balls on the paper at a space of 2 inches from each other because they will swell when baked. Bake at 300°F for about 30 mins. | |
| Place in the oven for about 30 mins. | |
| Prep 15 mins 150°C / 30 mins |
Half way through the cooking time, a white shell will be formed. At that point, wedge the oven door open with a small spoon so that the warm air and humidity can escape gently, thus leaving the meringues crunchy without yet moist within. |
