Cooking Time: 145 Minutes


½ tsp almond extract
1 ⅓ cups sugar
¼ tsp salt
2 tsp lemon juice
1 ½ tsp vanilla extract
Melted dark chocolate to drizzle


  1. In a mixing bowl, add egg whites, salt, and lemon juice. Beat using an electric
    mixer until foamy. Slowly add the sugar and continue beating until completely
    combined; add the almond and vanilla extracts. Beat until stiff peaks form and
  2. Line a round baking sheet with parchment paper. Fill a piping bag with the
    meringue mixture and pipe as many mounds on the baking sheet as you can
    leaving 2-inch spaces between each mound.
  3. Place the baking sheet in the fryer basket and bake at 250 F for 5 minutes.
    Reduce the temperature to 220 F and bake for 15 more minutes. Then, reduce
    the temperature once more to 190 F and cook for 15 minutes. Let the meringues
    cool for 2 hours. Drizzle with the dark chocolate before serving.