Friday, April 30, 2010


Sometimes, you don't feel like baking something heavy like a cake……..and that's when you think of something that is slightly light and not so difficult to make. I have this recipe kept inside my cookbook file for quite sometime already and always tells myself that I'm going to make this one day…….and definitely will do. Ok, this 'D' day since the weather was really burning hot and humid outside, and I felt just comfortable enough to stay indoor and enjoy the cooling air-conditioning……however not long enough to keep me seated the whole day doing nothing. Just wanted to get to the kitchen and heat up the oven to make something ……crazy huh? That's ME, just can't sit still. I made this 'Almond Rochers' for the kids as they also love anything meringue…^-^
I got this recipe from one of my favourite blogger that I followed and you might be interested to try it out J. Here you are, presenting you the ……..

(Makes about 30 pieces)


115gm     Sliced almonds
2             Large egg whites, at room temperature
115gm     Confectioners' Sugar / Icing sugar
½ tsp      Vanilla essence
A pinch of salt

  1. Preheat the oven to 180°C/350°F. Line a baking sheet with parchment paper or a non-stick liner.
  2. Spread the almonds on a baking sheet and place in the oven and toast until golden brown, 7 to 10 minutes. Let cool completely and then break up the almonds with your hands into really small pieces (keep in mind that any large bits of almond will clog the pastry tip).
  3. Pour water to a depth of about 2 inches into a saucepan, place over medium heat, and bring to a simmer. Combine the egg whites, confectioners' sugar, and salt in the stainless-steel bowl of a stand mixer that will rest securely in the rim of the saucepan over but not touching the water.
  4. Place the bowl over the saucepan and continue to whisk until the whites are hot to the touch, use a candy thermometer to test (120°F), about 5 minutes or so. Remove the bowl from over the water and place on the mixer stand. Fit the mixer with the whisk attachment and mix high speed until the mixture is very thick and holds glossy, stiff peaks when you lift the beater.
  5. Fold in the almonds and vanilla essence with a rubber spatula gently until well mixed. Scoop the meringue into a pastry bag fitted with a ½ inch plain tip and pipe onto the prepared baking sheet, forming "kisses" about 1 inch in diameter and spacing them about 1½ inches apart. You can also drop the meringue by using a tablespoon onto the baking sheet.
  6. Place the baking sheet in the oven and keep the oven door ajar with the handle of a wooden spoon to allow moisture to escape and bake at 180°C/350°F for 15 – 20 minutes.
  7. To know if the meringues are done, they puff slightly, crack along the sides, and feel dry on the outside but soft to the touch. They will harden as they cool. Transfer the cookies to a wire rack and let cool. They will keep in an airtight container at room temperature for up to 2 weeks.


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