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ALMOND MERINGUES WITH CHOCOLATE CINNAMON CREAM #CHRISTMAS

Only one week left…can’t believe Christmas is already next week! I’m so looking forward to it. I don’t think we will have a white Christmas (unfortunately). It’s still not that cold for the time of year. Just hope it won’t be a rainy one… Oh well, it will be fun anyway spending some time with the family.
We’ll be going to my parents this year so I don’t have to think about a Christmas menu. But for those who will, here a tip for a delicious dessert: Almond meringues with chocolate cinnamon cream. Sooooo good! It’s not even that difficult to prepare. So if you still have no clue about what to make for dessert this might be one you want to consider making!
Almond Meringues with Chocolate Cinnamon Cream
Almond Meringues with Chocolate Cinnamon Cream
Makes (more or less) 10

Almond Meringues
45 g // 1/4 cup flaked almonds
50 g // 0,4 cup powdered sugar
2 egg whites
60 g // 1/3 cup sugar
1/2 tsp lemon juice
1/2 tsp corn starch (maizena)
125 ml // 1/2 cup whipped cream

Preheat the oven to 125ºC / 255ºF.
Blend the flaked almonds with the powdered sugar and set aside.
In a large glass bowl beat the egg whites until stiff (if you turn the bowl upside down, the egg whites won’t fall). While beating the egg whites you add the lemon juice. Gradually add the sugar to prevent collapsing the foam. Sieve the cornstarch on top of the foam and carefully whisk with a spatula. Finally add the almond-sugar mixture and whisk carefully with a spatula.
Line a baking tray with parchment paper. Scoop up a tablespoonful of meringue mixture and, using a second spoon, scrape it onto the tray. Continue until all mixture is used, leaving a little space between each meringue. Bake the meringues for 50 minutes in the middle of the oven. Take it out of the oven and let it cool down completely.

Chocolate Cinnamon Cream
250 ml // 1 cup milk
65 g // 1/3 cup sugar
3 tbsp all-purpose flour
2 egg yolk
1 tsp cinnamon
2 tsp cocoa
1 tsp vanilla extract
pinch of salt

Heat the milk in a saucepan. In a small bowl whisk the sugar with egg yolks until smooth. Then add the (sieved) flour and salt and whisk again. Add the warm milk and mix well. Now put the mixture back in the saucepan and heat for a few minutes over medium heat while stirring continuously. Take off the heat and add the cinnamon, cocoa and vanilla extract. Stir well and let it cool down.

Sprinkle a bit of chocolate cinnamon cream on top of the meringues and enjoy!
I wish you all a wonderful and joyful Christmas!! Buon Natale!!
Almond Meringues with Chocolate Cinnamon Cream

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