Toasted Meringue Almond Clouds

1. 1

   Preheat oven to 200F Line a sheet pan with parchment paper and set aside.

2. 2

   Place almonds in a single layer in a dry skillet, and turn heat to medium.

3. 3

   Toast, stirring occasionally, until amonds are fragrant (about 2 minutes).

4. 4

   Remove from heat and set aside to cool.

5. 5

   Using a standing mixer fitted with a whisk attachment, whip egg whites on medium speed to soften peaks about 1-2 minutes.

6. 6

   With the mixer running, add granulated sugar in 3 parts, waiting 20 seconds between additions.

7. 7

   Using a rubber spatula, fold in confectioners' sugar and salt.

8. 8

   Fold in 1 cups toasted almonds.

9. 9

   Using slotted, scoop out large oval-shaped mounds of meringue and place on the lined sheet pan.

10. 10

    Sprinkle with toasted almonds.

11. 11

    Bake for 2 hours.

12. 12

    Turn off oven, Leave clouds to dry in oven overnight.

13. 13

    Remove clouds from the tray and store in an airtight container for up to 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.