Serious Eats: Talk
Meringue cookies again
I found Claire Robinson's Mocha Meringue Bark recipe today and just had to try it since I love meringue cookies. Here's the link: http://www.foodnetwork.com/recipes/claire-robinson/mocha-meringue-bark-recipe/index.html
She uses only 1/4 cup sugar (mixed with 1 Tbsp. espresso powder) to 4 egg whites with a pinch of salt. After you've reached the stiff peaks stage, you fold in ground almonds (1/4 cup processed with 1 tsp. sugar to cornmeal consistency). You spread this out on a baking sheet to a 1/2" thickness, top with 1/4 cup slivered almonds and 1/3 cup mini chocolate chips.
Not terribly impressed with the taste just yet. Maybe it will improve with age. Rave reviews at FN, just so you know.
However, I had been wondering what the least amount of sugar I could use to make meringue cookies. So my question would be, do the ground almonds support the structure in this recipe, making the much lower sugar to egg ratio work here?