Ingredients
Equipment
Method
- Preheat your oven to 110°C (225°F) and line two large baking sheets with parchment paper.
- Place the room-temperature egg whites in a clean bowl and add the cream of tartar. Beat on medium speed until frothy.
- Increase speed to medium-high and add the sugar one tablespoon at a time, allowing it to incorporate fully before the next addition.
- Add the vanilla extract and continue beating until stiff glossy peaks form.
- Scoop the meringue onto the prepared sheets, leaving space between them. Sprinkle with sliced almonds.
- Bake in the oven for about 1 to 1.5 hours until completely dry and crisp.
- Turn off the oven and leave the meringues inside with the door slightly cracked to cool completely.
- Whip the cold heavy cream to medium peaks.
- Assemble the meringue sandwiches with a dollop of whipped cream between two meringue discs.
- Dust assembled sandwiches with icing sugar before serving.
Nutrition
Calories: 100kcalCarbohydrates: 14gProtein: 2gFat: 4gSaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 5mgPotassium: 30mgSugar: 12gVitamin A: 100IUCalcium: 10mgIron: 0.2mg
Notes
Feel free to swap sliced almonds with chopped hazelnuts or pecans. Store unfilled meringue discs in an airtight container at room temperature for up to a week, or freeze them for a month. Assemble sandwiches no more than an hour before serving to maintain texture. For extra flavor, consider toasting the almonds or using flavored whipped cream. Enjoy the light and airy magic of these delightful meringue sandwiches!
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