Crunchy meringues flavored with almond flour and dipped in dark chocolate.
Almond Meringue Kisses
3 large egg whites
1/4 teaspoon cream of tartar
3/4 teaspoon almond extract
1 1/4 cup granulated sugar
1/4 cup water
1 tsp honey
3/4 cup Mandelin Blanched Almond Flour
1 to 1-1/2 cups Mandelin Blanched Sliced Almonds, very finely chopped
1 cup (6 oz) dark chocolate chips
1 tsp canola oil
Position two racks in the center of oven and preheat oven to 175°. Line two baking sheets with parchment paper or silicon baking mats.
In the bowl of a stand mixer, fitted with the whip attachment, beat egg whites on medium speed until frothy. Reduce speed of mixer and add cream of tartar and almond extract and continue to mix.
Meanwhile, in a small saucepan, bring sugar, water, and honey to a boil. Reduce heat to medium-high and cook until mixture reaches 238° on a candy thermometer. Immediately remove from stovetop and slowly pour into mixer while still running. Once entire sugar mixture has been added, increase speed of mixer to high and whip for 6 to 8 minutes, or until thick, glossy and cooled to room temperature. Remove from mixture, add almond flour, and gently fold until evenly combined.
Transfer mixture to a large piping bag, fitted with a 1/2- inch round pastry tip (Ateco |806 recommended), and pipe into large kisses, about 2 inches wide.
Bake for 6 hours to overnight, or until meringues have completely dried through but have not browned. Let cool to room temperature.
Spread chopped almonds onto a large plate; set aside. Over a double boiler, gently melt chocolate chips. Add canola oil and stir until combined. Transfer mixture to a shallow bowl and dip bases of meringues into chocolate. Gently shake each meringue over the bowl of chocolate after dipped to remove excess chocolate and set in chopped almonds. Transfer meringues to a baking sheet to set chocolate before serving, about 20 minutes.