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Leftover egg whites in your fridge? Then you can make almendrados! These crunchy Spanish meringue cupcakes with toasted almonds are a sweet delight.

Almendrados

Spanish almendrados with toasted almonds, a sweet delight.

Course Dessert
Cuisine Spanish
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10 cupcakes
Calories per serving 180 kcal

Ingredients

  • 2 egg whites
  • 7 oz caster sugar (200 g)
  • 7 oz shaved almonds (200 g)
  • 1 drop almond extract
  • ground cinnamon
  • salt

Instructions

  1. Pour the shaved almonds in a dry non-stick pan (don’t add any butter or oil) and place it over medium-high heat.

    Have you heard of almendrados before? These crunchy Spanish meringue 'cupcakes' with shaved almonds are a real delight...
  2. Gently roast the shaved almonds in the hot pan while tossing them up almost constantly until they are lightly golden. Don’t burn them!

    Have you heard of almendrados before? These crunchy Spanish meringue 'cupcakes' with shaved almonds are a real delight...
  3. Once that's done, pour the roasted almonds onto a clean plate and let them cool down fully. In the meantime pour the egg whites in a medium mixing bowl.

    Have you heard of almendrados before? These crunchy Spanish meringue 'cupcakes' with shaved almonds are a real delight...
  4. Whip the whites until fluffy. Then add some of the sugar, a pinch of salt and the almond extract.

    Have you heard of almendrados before? These crunchy Spanish meringue 'cupcakes' with shaved almonds are a real delight...
  5. Whip the whites again. Little by little add the remaining sugar until you end up with a glossy and sticky egg white batter. Make sure the sugar is fully incorporated. Then add the cooled roasted almonds.

    Have you heard of almendrados before? These crunchy Spanish meringue 'cupcakes' with shaved almonds are a real delight...
  6. Stir all the ingredients gently. Line a cupcake tin with paper casings and fill them with the egg white and almond batter. Sprinkle lightly with the cinnamon.

    Have you heard of almendrados before? These crunchy Spanish meringue 'cupcakes' with shaved almonds are a real delight...
  7. Bake the almendrados in a preheated oven at 356°F (180°C) for about 30 minutes until dry and crunchy. Let them cool down fully at room temperature.

    Leftover egg whites in your fridge? Then you can make almendrados! These crunchy Spanish meringue cupcakes with toasted almonds are a sweet delight.