Make the meringues: whisk the egg whites stiffly with 50 g of
the icing sugar. Mix the rest of the sugar with the flour and the
almond powder. Spoon this dry preparation very carefully
through the whipped egg white.
Put the dough in a piping bag. Put baking paper on an oven
plate and spray small doughs on it. Sprinkle with finely
chopped almond flakes. Bake for about 40 minutes in a
preheated oven at 150°C or until the meringues color. Stay
close to follow the baking process.
kisses of Malmedy
For the meringues:
6 egg whites
150 g of sugar
125 g of almond powder
almond flakes
25 g of pastry flour
The recipe of the 'baisers' or kisses dates back to the 19th
century. It was originally commercialized under the name
blankès mèringues. Besides the original from Malmedy,
there are numerous variants, such as the 'baisers de
Neufchâteau', where chocolate cream is used as a filling.
Meanwhile, make the 'crème au beurre' or butter cream. Bring
the butter to room temperature. Beat two eggs with the
granulated sugar to a homogeneous mass. Beat the butter
and add the egg mixture bit by bit. Put the preparation in a
piping bag.
Finishing: spray a nice round of buttercream between two
meringues and repeat until the stock runs out.
Make the meringues: whisk the egg whites
stiffly with 50 g of the icing sugar. Mix the rest
of the sugar with the flour and the almond
powder. Spoon this dry preparation very
carefully through the whipped egg white.
Put the dough in a piping bag. Put baking paper
on an oven plate and spray small doughs on it.
Sprinkle with finely chopped almond flakes.
Bake for about 40 minutes in a preheated oven
at 150°C or until the meringues color. Stay
close to follow the baking process.
For the meringues:
6 egg whites
150 g of sugar
125 g of almond
powder
almond flakes
25 g of pastry flour
The recipe of the 'baisers' or kisses dates
back to the 19th century. It was originally
commercialized under the name blankès
mèringues. Besides the original from
Malmedy, there are numerous variants, such
as the 'baisers de Neufchâteau', where
chocolate cream is used as a filling.
kisses of
Malmedy
Meanwhile, make the 'crème au beurre' or
butter cream. Bring the butter to room
temperature. Beat two eggs with the
granulated sugar to a homogeneous mass.
Beat the butter and add the egg mixture bit by
bit. Put the preparation in a piping bag.
Finishing: spray a nice round of buttercream
between two meringues and repeat until the
stock runs out.
taste and tradition
