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Almond Meringue Stacks

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Almond Meringue Stacks

White and incredibly crisp these meringue discs make a very easy and stunning dessert, any time of the year. They keep well in an airtight container.


  • 3 egg whites
  • ¼ cup flaked almonds
  • 1¼ cups icing sugar, sifted


  1. Place the egg whites and half the icing sugar into a clean bowl and beat on high speed for about 4-5 minutes until the mixture is thick and glossy.
  2. Add the remaining icing sugar and continue beating until the mixture is very thick and has a strong sheen
  3. Spread about 2 tablespoonfuls of mixture into 24 x 7cm rounds on baking paper-lined baking trays. Sprinkle one third of the meringues with flaked almonds.
  4. Cook at 120°C for 1½ hours or until well dried out. They should be just off-white in colour. Cool on the trays until cold and then store in an airtight container.
  5. For each person, serve 3 meringue discs layered with cream and seasonal fruit, with the top disc being an almond one.

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