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Ingredients
- Yields 24 cups
2 whole salted duck eggs (about 17 g)
3 chicken eggs (about 120 g , separate the egg whites from the yolks)
70 g fine granulated sugar
160 g sliced almonds
Salted Egg Almond Cups
There’s just something about almond and salted egg that reminds you of Chinese New Year, and with these two ingredients, I’ve made these delicious Salted Egg Almond Cups to celebrate the festive season. This is my take on gooey meringue cookies with a gluten-free and Asian twist. Crunchy and super addictive, these sweet treats are best eaten fresh out of the oven.
- Easy
- 10 min
- 50 min
- 15 min
- 4 steps
- 4 Ingredients
- Easy
- 4 steps
- 4 Ingredients
- 10 min
- 50 min
- 15 min
Instructions
-
Preheat the oven
- Preheat the oven to 120°C.
-
Prepare the salted egg yolks
- Hard boil the whole salted duck egg for 10 minutes and set aside to cool.
- Slice the egg in half and remove the salted egg yolks.
- Mash the boiled egg yolks until they are crumbled.
- You can save the salted egg whites for a salad or mash it up to make fried rice.
-
Prepare the meringue
- Using a mixer, beat the egg whites until stiff before gradually adding the sugar a little at a time until shiny and glossy.
- Next gently fold the almonds and salted egg into the mixture.
- In a small muffin baking tray and place paper cups into it.
- Using a teaspoon, fill the cupcake holders with all the mixture, about 1 tbsp per cup. It needs to be piled up high as it will flatten during the baking process
-
Bake the cups
- Place the tray in the oven and bake for 50 to 55 minutes, or until they turn golden brown.
- Once golden brown, remove from the oven. They are best served fresh from the oven
- Ensure your Salted Egg Almond cups are completely cooled before placing them into a container.
Plate and Serve!
They can be stored in the fridge for up to 1 week. In tropical climates, they should not be stored at room temperature as the merengue may melt.
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