CHEF TALK:This biscotti style cookie (twice-baked) has a meringue base and can be easily adapted to a gluten-free cookie option. They are cracker-like in style and not too sweet. I usually serve them with creamy custards such as crème brûlée or pots de crème. The crisps are also lovely served with Brie cheese or other creamy cheeses and on charcuterie platters (particularly with a smooth paté).
130 g (140 ml) egg whites (from about 4 large eggs)
165 g (2/3 cup) granulated sugar
125 g (about 1 +1/4 cup) sliced almonds or 1 cup slivered almonds
125 g (1 cup) whole hazelnuts, toasted
50 g (1/2 cup) whole pistachios
75 g (3/4 cup) pecan halves
250 g (slightly less than 2 cups) all-purpose flour or gluten-free flour blend
Pinch of salt
2 teaspoons vanilla bean paste or vanilla extract
1/2 teaspoon almond extract
Preheat the oven to 330°F (320°F if using a convection oven).
Toast the nuts and set aside to cool.
Prepare the loaf pan or pan of choice by greasing with pan spray and lining with parchment paper using the parchment pinwheel method. (See instructions Urb’n’Spice’s Learning Tips – link below).
Whisk egg whites until light and fluffy. Slowly add the sugar and continue whisking until you have stiff peaks.
Fold in the remaining ingredients with a spatula. (The meringue will deflate somewhat – this is normal).
Place the meringue mixture into the prepared pan. Cover the top of the loaf pan loosely with foil (not touching the meringue).
Bake for 30 minutes, covered. Uncover, and bake for a further 30 – 40 minutes. CHEF NOTES:Please note that if you are using gluten-free flour, the meringue loaf will not brown as deeply as wheat flour.
Allow the loaf to cool slightly, then turn out of the pan. Wrap the loaf well while it is still warm.
Once cooled, slice the meringue loaf into 1/8 inch slices with a serrated knife. CHEF TIP: In the professional kitchen, the meringue loaves were frozen and then sliced into 1/16″ slices and left to dry out at room temperature.
Once the meringue cookies are sliced, place the slices on a baking rack set on a baking sheet (see photo below).
Bake the meringue crisps at 330°F/320°F Convection for five minutes on each side, turning them over once. The meringue cookies will crisp up as they cool.
Cool the cookies and store them upright in an airtight container. The cookies will keep for several weeks.
For another baking variation, a free-form meringue loaf, including photographs, please refer to the original post.
For more detailed instruction, tips and techniques, including step-by-step photos, please refer to the original post: https://urbnspice.com/my-recipes/biscotti-meringue-cookie-crisps/