Most recipes for amaretti call for the sugar to be combined with the ground almonds and then added to beaten egg whites. When making meringue, on the other hand, the sugar is beaten into partially-beaten egg whites. What is the reason for this difference?
Baking – Why are amaretti mixed as they are
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Best Answer
When making meringue you want clean equipment and to avoid oil or grease in order to be able to whip the eggs and obtain the correct foam with stiff peaks. Sugar is added in spoonfuls between the soft and stiff peak stage. See #2 for information about adding almonds.
Sources:
Felicity Cloake: "How to make the perfect meringue":
If you grind almonds by themselves they will become oily, so some or all of the sugar called for in the recipe should be added to the almonds.
Sources:
David Lebovitz: "What is Almond Flour?":
Note: In a comment someone named Lucie suggested: "To prevent almonds from getting warm and oily during the processing try to freeze them before". David replied: "That’s an interesting idea and would probably work ~!".
Casey Thaler: "Almond Flour: What You Need to Know About This Grain-Free Substitute":
Alice Medrich: "How to Make Your Own Nut Flours (Without Making Nut Butter)":
Eileen Troxel: "Italian Amaretti Cookies":
Other Info:
In the making of Macarons (almond-meringue cookie sandwich with filling) there are two styles explained on Wikipedia's webpage:
Le Cordon Bleu: "Making homemade French meringue"
Le Cordon Bleu: "A Fasinating Recipe: Lemongrass Macaron" (Almond meringue with lemon ganache)
Le Cordon Bleu: Video: "Making Macarons with Pierre Hermé at Cordon Bleu" (Italian meringue method)
IronWhisk: "Macaron Mania: The Recipes of the World’s Top Pastry Chefs" compares the recipe and technique of 5 of the world's top pastry chefs.
In all cases the egg is whipped to medium peak and then the dry ingredients are added. Doing it differently will provide a different (wrong) result, you won't have fluffy eggs; the whole point of meringue, and without which you simply have mixed egg whites.