Light as air, but very fragrant, Ann meringue with cinnamon from Ann Barrel, which is prepared with just five ingredients, including crispy almonds. Try to resist the temptation and not taste this beauty right from the oven. Let them cool down a bit. after baking to make them brittle. Share with friends: 
Time: 1 hour. 20 minutes. Difficulty: easy Quantity: 36-44 pcs. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. blanched almond petals
- 4 squirrels of large eggs
- A pinch of salt
- 3/4 Art. granulated sugar
- A pinch of ground cinnamon
Recipes with similar ingredients: almonds, eggs, cinnamon
Recipe preparation:
- Preheat the oven to 160C.
- Fry the almonds on a baking sheet in the oven for about 10 minutes, until it will not become golden. Cool and chop coarsely, manually or with using a food processor.
- Put the egg whites in the bowl of the stationary mixer and add salt. At high speed, beat the egg whites to medium peaks. While continuing to beat, carefully pour sugar and cinnamon. Whisk until steady peaks, then get out a bowl. Neatly in three steps enter chopped almonds.
- Put dough balls with a diameter of 2.5 cm on a baking sheet, covered with two sheets of parchment paper. Bake until light brown 35-40 minutes. until they become hard when pressed and will not easily slide on the baking sheet. In the middle Baking pan must be rotated. Remove from oven and let cool on a baking sheet. This meringue can be stored in an airtight container. up to a week. Culinary advice: Do not bake this meringue in wet weather the crispy surface will slowly melt and will become soft and sticky.
