Bulgarasi cu migdale/ Almond snow peaks

(Please scroll down for English version)

Pricomigdale sau bezele sau bulgarasi cu migdale, sau cum vreti sa le numiti.
Le-am facut pentru provocarea "Vinerea foarte dulce" unde Zoe ne imbie la deserturi fara cereale.

M-am inspirat pentru aceasta din reteta lui Tyler Florence, si am adaugat midgale macinate. Rezultatul a fost delicios: bulgarasi albi, crocanti si dulci, simpli sau dati prin ciocolata.

Am mai incercat reteta si in preajma Craciunului, dar cand le-am bagat la cuptor s-au lasat. De aceasta data am folosit crema de tartar (bitartrat de potasiu) pentru a stabiliza albusurile. Am citit ca poate fi inlocuit cu 1 lingurita de otet, dar nu am incercat niciodata. Am mai facut cu ceva timp in urma fara crema de tartar si nu s-au lasat. Pentru reusita, asigurati-va ca:
- albusurile sa fie la temperatura camerei (cand mi s-au lasat, le-am scos direct din frigider)
- vasul in care bateti albusurile trebuie sa fie curat si uscat
- bateti albusurile cu zaharul pana cand amestecul devine lucios

Si acum, sa trecem la treaba.

Ingrediente (pentru aprox 24 bucati):

3 albusuri la temperatura camerei
1 cana de zahar granulat (200 gr)
1 cana (125 gr) migdale macinate
1 lingurita vanilie
1/4 lingurita crema de tartar (optional)
aprox 150 gr ciocolata

Se incinge cuptorul la 120 gr Celsius (250 Fahrenheit), cea mai mica setare. Se tapeteaza o tava cu hartie de pergament.


Se bat albusurile pana cand incepe sa se formeze spuma. Se adauga vanilia si crema de tartar si se bat din nou, adaugandu-se zaharul treptat. Se bat pana cand zaharul este topit si amestecul este lucios.

Se incorporeaza usor migdalele cu o spatula. Se pune amestecul intr-o punga si i se taie un colt aprox 1 cm.


Se formeaza in tava bulgarasi cu diametrul de aprox 4 cm. Se baga tava in cuptorul incins pentru 1 ora. Se scot si se lasa sa se raceasca.

Daca va place si putina ciocolata, se topeste ciocolata foarte bine la bain-marie (intr-un bol pus deasupra unei cratite in care fierbe apa, fara ca fundul bolului sa atinga apa). Se intinge partea de jos a bulgarasilor in ciocolata si se pun pe hartie de pergament. Se lasa cateva ore la rece sa se intareasca ciocolata.

Pofta buna!

Almond snow peaks or snow peaks are also called in Romanian “little kisses”. I made them for “Sugar High Friday” challenge, where Zoe invites us to bake without grains.


I got inspired for this recipe by Tyler Florence and I also added ground almonds. The result was delicious: sweet white peaks, plain or with chocolate.

I tried the recipe around Christmas, but when I placed them in the oven, they flattened out. This time I used cream of tartar to stabilize the egg whites. I read that it can be substituted with 1 tsp of vinegar, but I never tried it. I also made them a while ago without cream of tartar and they turned out ok. With or without cream of tartar, make sure that:
- The egg whites are at room temperature (when they flattened out, I just got them from the fridge)
- The bowl is very clean and dry
- Whip the egg whites until they’re shiny

And now, let’s get to work.


Ingredients (for about 24 pieces):

3 egg whites at room temperature
1 cup granulated sugar
1 cup ground almonds
1 tsp vanilla
¼ tsp cream of tartar (optional)
4-5 oz chocolate

Preheat the oven at 250 degrees Fahrenheit. Line a baking sheet with parchment paper.

Whip the egg whites until foam forms. Add the vanilla and cream of tartar. Beat again and gradually add the sugar. Whip until the sugar is dissolved and the mixture is shiny.

Fold in the almonds using a spatula. Use a pastry bag or a regular bag and cut about 1/3 inch of one corner.

Form peaks about 1.5 inches, leaving little space in between. Place them in the preheated oven for 1 hour. Remove and let cool.

If you like chocolate, melt the chocolate in a double boiler, dip the peaks bottom part in the chocolate and place them on parchment paper. Leave few hours for the chocolate to cool.

Enjoy!