Paul Hollywood’s Almond and Amaretto Meringues are elegant, crisp-on-the-outside, marshmallow-soft-on-the-inside treats that feel straight out of a classic British patisserie. Light meringue kisses studded with almonds are sandwiched together with a softly whipped amaretto cream, creating a dessert that’s refined, balanced, and perfect for entertaining.
Why Everyone Will Love This Recipe
- Delicate, crisp yet pillowy meringues
- Subtle almond flavor from both nuts and amaretto
- Lightly sweet, never cloying
- Visually beautiful and ideal for special occasions
- A quintessential Paul Hollywood-style bake
What Are Almond and Amaretto Meringues?
These meringues are classic French-style meringue kisses made with superfine sugar and powdered sugar for structure and smoothness. Paul Hollywood elevates them by adding chopped almonds for texture and pairing them with a softly whipped amaretto cream. Once sandwiched together, they become an elegant dessert with just the right amount of indulgence.
Baking Tips
- Clean, grease-free bowls are essential for whipping egg whites properly.
- Add superfine sugar gradually for a stable, glossy meringue.
- Fold gently when adding powdered sugar to keep the mixture airy.
- Bake low and slow to dry the meringues without coloring them.
- Assemble just before serving to keep the meringues crisp.
Frequently Asked Questions
Why use both superfine and powdered sugar?
Superfine sugar stabilizes the meringue, while powdered sugar gives a smoother, lighter texture.
Can I make the meringues ahead?
Yes. The meringue shells can be made 1–2 days ahead and stored in an airtight container.
Is the amaretto strong?
It’s subtle and aromatic rather than boozy. You can reduce the amount slightly if preferred.
Can I skip the almonds?
Yes, but they add lovely crunch and complement the amaretto flavor.
What happens if it’s humid?
Humidity can soften meringues. Choose a dry day or store them tightly sealed until assembly.
How to Store
Unfilled meringues can be stored in an airtight container at room temperature for up to 2 days. Once filled, serve immediately for best texture.
How to Freeze
Freezing is not recommended, as meringues can absorb moisture and lose their crispness.
Ingredients
- ⅔ cup egg whites (from about 5 large eggs)
- ½ cup plus 1 Tbsp superfine sugar
- 1 cup plus 1 Tbsp powdered sugar, unsifted
- ⅓ cup slivered almonds, chopped
- 1⅔ cups heavy whipping cream
- ¼ cup amaretto (almond liqueur)
How to Make Paul Hollywood’s Almond and Amaretto Meringues
- Preheat oven to 230°F. Position racks in the upper and lower thirds. Line two baking sheets with parchment paper.
- Whip egg whites: Beat egg whites on medium speed until stiff peaks form, about 3–4 minutes.
- Add superfine sugar: Add sugar 1 tablespoon at a time, beating well after each addition, until the mixture is smooth, thick, and glossy.
- Fold in powdered sugar: Sift one-third of the powdered sugar over the meringue and gently fold in. Repeat twice until fully incorporated and billowy.
- Pipe meringues: Transfer mixture to a piping bag fitted with a ¾-inch plain tip. Pipe 24 meringue kisses per baking sheet. Sprinkle evenly with chopped almonds.
- Bake: Place trays in the oven and bake for 1 hour 15 minutes, until meringues are dry. Turn off oven and let meringues cool inside with the door slightly open for 1 hour.
- Make the cream: Beat whipping cream to medium peaks. Gently fold in amaretto. Transfer to a piping bag fitted with a ½-inch star tip.
- Assemble: Pipe amaretto cream onto half of the meringues and sandwich with the remaining meringues.
- Serve immediately for best texture.
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