Lemon Almond Meringues & Pyramid Apricot Ale

It’s Saturday. It’s sunny. I made meringues for the first time, and have beer to go with them. There’s an adorable kitty napping on the bed. (How do they make napping look so comfortable?) There’s chocolate pie in the fridge, and I’m going out for a girls night tonight. Life is good right now.

The bake & brew:

Wunderbar. I was a little nervous that the almond & lemon flavor of the meringue plus the apricot flavor of the ale would be too much all at once. But it turns out they play off of each other really well, and one doesn’t overpower the other at all. To me, the meringue on its own had a little too much lemon, and this Pyramid brings out more almond to help balance it out. I bought a Sunset Wheat just in case the Pyramid didn’t work out, but I’m really glad my first instinct worked out well.

The lowdown on the brew:

All in all…“Boldly going where no apricot has done before.” This is another light & airy fruit ale with a very obvious apricot flavor (as it should). The apricot flavor is good, but no other flavors really come through beside it. Apricot. Beer. Done.

Recommend to a friend? Yeahh…I’m not really sure at this point if I would recommend having it on its own. With the meringues, yes. If you’re going for a 100% fruit beer, I’d go with something a little more dynamic. If you’re going for something citrusy, I’d go with something more like Sunset Wheat or an Orange Blossom Cream Ale.

Safe for lightweights? 5.1% Yes ma’am. Especially if you are stuffing your face with meringues.

Plus one? I still have a bunch of meringues left. I need something to drink with them.

The lowdown on the bake:

Ah nom noms. I haven’t been a fan of meringues in the past. I’m pretty sure I just started disliking them when I was in 2nd grade, because they had a funny texture. Boy have I been missing out. Be prepared though, these have the potential of being a gigantic mess to make. Meringue is super sticky, but if you’re willing to put up with the mess it’s actually very easy. Almonds are always a little pricey, but the other ingredients are pretty basic.

Lovelyfluffy Lemon Almond Meringues from Joy the Baker

Makes about 2 dozen small meringues

1/4 C finely ground almonds (I ground slivered almonds because it’s easier)
1 T cornstarch
2 large egg whites
pinch of salt
1/2 C granulated sugar
1/2 t lemon juice
1 t lemon zest
1/3 C sliced almonds
1/3 C powdered sugar
1/8 t cream of tartar (optional)

Preheat oven to 200 degrees F.

Using a food processor, finely grind almonds. Slivered almonds are easier, but whole almonds are much much less expensive. Once you have ground them as finely as possible, measure out 1/4 cup.  Spread ground almonds on one of the lined baking sheets and toast in the oven for 10 minutes.  Remove from the oven.  Mix in a small bowl with cornstarch and set aside.

With an electric mixer (this time you do really need a real mixer), beat egg whites, pinch of salt, and the cream of tartar on medium speed. It may seem too fast, but it does need to be on medium speed. You will see it transform from the egg whites swirling around to a smooth, fluffly white. Increase the mixer speed to medium high while gradually adding sugar.  Pour in the lemon juice and beat until glossy and it holds its form.

Remove the bowl and add ground almonds and lemon zest.  Fold in until mixture is thoroughly incorporated.  Using a large piping bag, or using a spoon to drop onto baking sheet lined with parchment paper, create 2 inch cookies.

Sprinkle with powdered sugar and more almonds.

Bake for 50 minutes at 200 F. When done, turn oven off, open the door a little, and let meringues cool. Transfer to wire rack when cool, and after a few hours store in airtight container. They should keep for about a week in the fridge.

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