Recipe courtesy of Ana Sofia Pelaez

Sleeping Almond Meringues

  • Level: Easy
  • Total: 8 hr 30 min
  • Prep: 20 min
  • Inactive: 8 hr
  • Cook: 10 min
  • Yield: 48 meringues
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1 cup sliced almonds

3/4 cup egg whites, at room temperature (about 7 egg whites)

1 1/2 cups granulated sugar

1 teaspoon lime juice

1/2 teaspoon pure vanilla extract


  1. Preheat the oven to 350 degrees F. 
  2. Spread the almonds on a baking sheet in a single layer. Toast until fragrant, stirring frequently to avoid burning the almonds, 5 to 7 minutes. Set aside to cool on a rack. If piping the meringues, roughly chop the almonds. 
  3. Raise the oven temperature to 450 degrees F. Line two large baking sheets with parchment paper or nonstick liners. 
  4. Using a stand mixer fitted with the whisk attachment or a hand beater, beat the egg whites on a low setting until foamy, about 1 minute. Increase the speed to medium low and add the sugar one tablespoon at a time until the meringue holds soft peaks, about 5 minutes. Add the lime juice and vanilla extract. Gradually increase the speed to high and continue to beat the meringue until it forms glossy, firm peaks, an additional 3 to 5 minutes. Gently fold in the cooled almonds. 
  5. Pipe the meringues onto the baking sheets in the desired shape using a pastry bag, or drop small mounds onto the sheets with a spoon. Place both baking sheets in the oven, close the door and immediately turn the oven off. Leave the oven unopened for at least 8 hours and up to 12 hours.