Best 11 Amaretto Meringue Recipes

MERINGUE CLOUDS

Steps:

• Preheat the oven to 400 degrees F. Arrange two oven racks evenly in the oven.
• Line a sheet pan with parchment paper and spread the sugar in an even layer on the paper. (Leave a small border of paper around the sugar so the sugar doesn't spill onto the pan.) Bake for 8 to 10 minutes, until the sugar is hot (an edge will begin to brown). Reduce the oven temperature to 250 degrees F.
• Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. When the sugar is almost ready, whisk the egg whites on high speed for 1 minute, until the whites are frothy. With the mixer still on high, slowly add the hot sugar to the egg whites. (I use a large spoon to start and then pick up the paper and pour the sugar in slowly.) Add the vanilla and continue to whisk on high for 10 minutes, until the meringue is at room temperature. It will be very thick and glossy.
• Using two large serving spoons, scoop 12 very large oval dollops of meringue onto two sheet pans lined with parchment paper. You should be able to get 6 meringues on each pan; space them well because they will expand while they bake. Place 3 candied rose petals on top of each meringue. Bake for 2 hours, until the outsides of the meringues are crisp and the centers are still soft. Set aside to cool on baking racks. Allow to sit uncovered and serve at room temperature. (Don't refrigerate or store covered or they will lose their crispness.)

LEMON AMARETTO CAKE

Steps:

• Preheat oven to 350°. Spray 3 (9-inch) round baking pans with nonstick baking spray with flour. In a large bowl, beat butter, sugar, and lemon zest at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon juice. In a medium bowl, whisk together flour and baking soda. Gradually add flour mixture to butter mixture, alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in sour cream. Spoon batter into prepared pans. Bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Spread Amaretto-Almond Filling between layers. Spread Fluffy Meringue Frosting over top and sides of cake. Cover and refrigerate for up to 3 days.
• In a small bowl, combine gelatin and 3 tablespoons cold water; let stand for 2 minutes or until softened. In a small saucepan, bring ½ cup cream and liqueur to a boil over medium-high heat; reduce heat, and simmer for 1 minute. Add gelatin mixture, whisking to dissolve. Remove from heat; let stand for 10 minutes. In a large bowl, beat remaining 1½ cups cream at medium speed with a mixer until soft peaks form. Gradually add sugar, beating until stiff peaks form. With mixer running, slowly add gelatin mixture, beating until combined. Beat in almonds. Cover and chill for 4 hours, or refrigerate for up to 3 days.
• In a large bowl, beat egg whites at high speed with a mixer until stiff peaks form. Meanwhile, in a medium saucepan, cook sugar and ¾ cup water over medium-high heat until mixture reaches 248° on a candy thermometer. With mixer running at high speed, slowly pour hot syrup into egg whites. Beat mixture for 10 minutes until glossy, thick, white, and fluffy. Use immediately.

AMARETTO MARGARITA

Steps:

• Moisten rim of 1 cocktail glass with lime wedge. If desired, sprinkle salt on a plate; dip rim in salt. Fill glass with ice. In an empty cocktail shaker, combine tequila, Triple Sec, lime juice and amaretto. Fill with ice; cover and shake until frost forms on the outside of the shaker, 15-20 seconds. Strain into prepared glass. Garnish with lime wedge and, if desired, cherries.

AMARETTO MERINGUE CAKE WITH STRAWBERRIES & CHERRIES

Steps:

• Heat oven to 140C/120C fan/gas 1 and cut 3 pieces of baking parchment to fit 3 baking sheets for the meringues (if you don't have 3 baking sheets, you can cook it in batches - simply divide the meringue mixture into 3 and cook separately). Using a plate or the base of a cake tin, draw a 20cm circle on each piece of parchment, then flip over so that the pencil side is facing down. Put 3 oven racks in your oven - if you only have 2 but have a large grill pan, this will work too, sat in the bottom of the oven.
• Put the egg whites in a large bowl, and whisk with an electric hand whisk until thick and holding soft peaks. Start adding the sugar, 1 or 2 tbsp at a time, whisking continuously. When all the sugar has been incorporated, the meringue should be thick, glossy and holding stiff peaks. Add the vinegar and whisk again briefly. Use a blob of meringue to stick down the corners of each piece of parchment to the trays. Divide the meringue between the 3 circles on the parchment, swirling it towards the outline to make thin circles. Scatter the almonds over, saving a few to serve on top once assembled. Bake for 1 hr, then leave to cool in the oven.
• When the oven is completely cold, remove the meringues and place somewhere cool and dry for up to 24 hrs, or assemble straight away. Toss the fruit with 1 tbsp icing sugar and set aside to macerate for 10-15 mins. Pour the cream, amaretto, almond extract and remaining icing sugar into a large bowl, and whisk until softly whipped. Use a little of the cream to stick your least successful meringue to a cake stand or plate. Spread over a third of the cream and scatter with some strawberries and cherries. Top with the remaining meringues, cream and fruit, finishing the top layer with the whole strawberries and cherries. Scatter over the remaining almonds and serve. Leftovers will keep in the fridge for 1 day.

AMARETTI COOKIE

Steps:

• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment or a silicone baking mat.
• Whisk the almond flour, granulated sugar and salt in a large bowl to combine. Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until soft peaks form, about 1 minute 30 seconds. Add the almond extract and beat to combine. Fold the egg whites into the dry ingredients using a rubber spatula until a shaggy dough forms.
• Put the confectioners' sugar in a small bowl. Using a 1-tablespoon scoop, portion the dough and roll into balls. Toss each ball in the confectioners' sugar, coating thoroughly. Arrange the balls 1 inch apart on the prepared baking sheets.
• Bake, rotating the baking sheets halfway through, until golden brown and the tops crack, 23 to 25 minutes. Let cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.
• Store in an airtight container at room temperature for up to 3 days.

AMARETTO MERINGUE

Steps:

• In the bowl of an electric mixer fitted with the whisk attachment, whisk together egg whites and sugar until combined.
• Set bowl over (but not touching) simmering water; continue whisking until sugar is completely dissolved and mixture has reached 140 degrees on a instant-read thermometer, 6 to 8 minutes.
• Return bowl to electric mixer and beat on high speed until thick, about 3 minutes. Add cream of tartar and continue beating until stiff peaks form, about 3 minutes more. Add amaretto liqueur and beat until just combined.

LEMON-ALMOND MERINGUE TART

Steps:

• Preheat broiler, if using.
• Remove tart shells from tart pans and place on a parchment paper-lined baking sheet. Divide lemon curd evenly between tart shells.
• Using a large ice cream scoop, scoop meringue and place on top of lemon curd, dividing equally. Spread meringue out toward the edges of each tart. Place tarts under broiler until meringue is just browned. Alternatively, use a kitchen torch to brown the tops of each tart.
• Sprinkle crushed cookies over the top of each tart. These are best when served within 24 hours.

AMARETTO PEACH PARFAITS

Steps:

• In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. , Drop by heaping tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 250° for 32-38 minutes or until firm to the touch. Turn oven off; leave meringues in oven for 1 hour. Remove from the oven and cool on baking sheets., In a large bowl, combine the peaches, sugar and 1 tablespoon Amaretto. Cover and refrigerate for at least 30 minutes. In another bowl, beat cream cheese and confectioners' sugar until smooth. Beat in cream and remaining Amaretto until thickened., Crumble two-thirds of the cookies; place 2 tablespoons crushed cookies in each of 6 dessert dishes. Layer with half the peaches, Amaretto cream and remaining crushed cookies; repeat layers. Garnish with coconut and/or almonds if desired. Store leftover cookies in an airtight container.

AMARETTO

Steps:

• Combine water and sugars in a saucepan over medium heat. Heat until the mixture is boiling, and all of the sugar is dissolved. Remove the pan from the heat and let the mixture cool for 10 minutes.
• Stir vodka, almond extract and vanilla extract into the mixture. Store in a sealed bottle.

AMARETTO OLIVE OIL CAKE

Steps:

• Heat oven to 325°F with rack in middle. Grease pan with some oil, then line bottom with a round of parchment.
• Toast almonds in a rimmed baking sheet until fragrantly toasty and a shade darker, 10 to 12 minutes. Cool completely.
• Combine toasted almonds, matzoh meal, potato starch, 1/4 cup sugar, and salt in a food processor. Pulse until almonds are very finely ground.
• Whisk together egg yolks, olive oil, Amaretto, and half of almond mixture in a large bowl until combined (mixture will be slightly grainy from almonds).
• Beat whites with a pinch of salt in another bowl with an electric mixer at medium speed until they just hold soft peaks. Increase speed to medium high and add 1/2 cup sugar in a slow steady stream, beating, and continue to beat meringue until it holds stiff glossy peaks.
• Fold one third of meringue into yolk mixture to lighten, then fold in remaining meringue gently but thoroughly.
• Sprinkle remaining almond mixture evenly over the batter and fold in gently but thoroughly. Pour batter into prepared pan, and smooth the top. Sprinkle the top evenly with remaining 2 tablespoons sugar.
• Bake until cake is golden, the top has formed a crust, and a tester comes out clean, 40 to 45 minutes. Transfer pan to a wire rack and run a sharp knife along edge of pan. Cool cake in pan 30 minutes.
• If using a springform pan, remove sides of springform. Then, whether you are using the springform or a round cake pan, invert cake onto the rack. Remove bottom (if using springform) and parchment. Set another cooling rack over bottom of cake, then reinvert cake onto second rack, and cool completely.
• Serve cake in wedges with berries on the side.

AMARETTO ZABAGLIONE

Steps:

• Whisk egg yolks, amaretto, and sugar in medium metal bowl to blend. Set bowl over saucepan of simmering water. Whisk mixture constantly and vigorously until thickened and instant-read thermometer inserted into mixture registers 140°F for 3 minutes, about 5 minutes total. Remove mixture from over water. Add cream and whisk until incorporated. Serve warm or chilled.
• (If serving chilled, zabaglione can be prepared 1 day ahead and refrigerated. Rewhisk before serving.)