Recently, a friend asked me to write a food column for her new online magazine Classic Chicago. The column, entitled “The Ingredient”, features locally sourced ingredients; each article shares information on where to purchase the ingredient in Chicago, why I chose the ingredient, and a recipe. My first article, “Local Farm Eggs”, appeared in Classic Chicago on February 28.
While experimenting with recipes for the first article, I created several recipes to share on Alice + Waldo. This recipe for Meringues is a simplified version of my recipe for Meringues with Pastry Cream and Winter Citrus featured in Classic Chicago. My daughter has an affinity for meringues – I hope she will like this recipe.
Although plain meringues are delicious, the addition of pistachios or the classic combination of anise seeds and almonds* makes them irresistible. As a girl, I loved the mint chocolate chip meringues that my mother made for the holidays.
* Meringues, flavored with anise seeds and almonds, are inspired by the recipe for Aniseed-Almond Meringues in Bon Appétit and Cornmeal Biscotti in The Zuni Cafe Cookbook by Judy Rodgers.
(adapted from Ottolenghi: The Cookbook by Yotam Ottolenghi and Sami Tamimi)
Makes 6 large or 18 small meringues
- 1 ⅓ cups // 300 grams caster or superfine sugar*
- 5 1/4 ounces // 150 grams large egg whites, from approximately 5 large eggs
- anise seed, toasted
- almonds, sliced and skin-on
- pistachios, finely chopped
* If you are unable to find superfine sugar, you can make your own by processing granulated sugar in a food processor until very fine.
Preheat oven to 400°F.
Pour the sugar in an even layer on a parchment-lined baking sheet. Place the baking sheet in the oven for 8 minutes, until the sugar is hot.
Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment. After the sugar has been in the oven for 6 minutes, turn the mixer on high and beat the egg whites for 1-2 minutes until foamy.
Remove the baking sheet from the oven and reduce the oven temperature to 200°F. With the mixer on high, slowly add the hot sugar to the egg whites. Continue to whisk for 10 minutes until the meringue is cool and stiff peaks form.
Line a baking sheet with parchment paper and secure it with a small amount of meringue in each corner. Use one large spoon to scoop the meringue from the bowl and an additional large spoon to ease it on to a parchment lined baking sheet. At this point, the meringues can be rolled in pistachios, topped with anise seed and almonds, or left plain.
Place the meringues in the oven for 2 hours, until firm and dry. Remove from the oven and allow to cool completely. The meringues will keep for several days stored in a container at room temperature.
We are so proud that you are a monthly columnist for Classic Chicago. So great to feature your fabulous article, great photos and marvelous recipes. Our readers have much to look forward to with your column, The Ingredient. Margaret, thank you so much. Judy Carmack Bross, editor
Thank you for the opportunity to write for Classic Chicago.
🙂 Your photography is amazing. I am so excited to try the Meringues.
You are so sweet!