Züngli (cold method)

Almond meringue (Züngli) is a cold-method meringue with a high proportion of ground almonds or hazelnuts. The addition of butter produces a more tender, flavorful cookie.

It is used as a base for pastries, confectionery, and chocolate specialties.

Whip the egg whites with sugar (1) until stiff peaks form. Gently fold in sugar (2) and the ground almonds. Carefully fold in the melted butter until evenly incorporated.

Spread the mixture into stencils on silicone-lined baking trays or silicone baking mats and decorate as desired.

Bake with an open vent.
Baking temperature: approx. 160°C
Baking time: approx. 15 minutes

Store the Züngli cookies in an airtight container in a cool, dry place, protected from moisture and strong odors.

Exposure to humidity will cause the cookies to become soft, sticky, or chewy.