- Preheat the oven to 180 °C (350 °F).
- In a small saucepan, boil the water and sugar. Cook, without stirring, until a candy thermometer reads 112 °C (236 °F).
- In a bowl, with an electric mixer, beat the egg whites and cream of tartar. As the whites begin to form soft peaks, add the hot syrup in a thin stream while whisking. Continue whisking until the whites form stiff peaks, about 4 to 5 minutes. Cover and refrigerate for 30 minutes.
- Spread the almonds on a baking sheet and brown in oven for about 8 minutes. Chop finely with a knife. Place in a bowl and add 1 ml (1/4 teaspoon) almond extract. Set aside.
- In a bowl, whip the cream. Flavour with the remaining almond extract and vanilla. Fold the cooled meringue in the whipped cream.
- Place the paper cups in a muffin pan and scoop in the mixture. Sprinkle with the almonds and garnish each Tortoni with a fruit of your choice.
- Cover and place in the freezer for at least 3 hours. Keep the tortoni frozen until ready to serve, as they are, in their paper cup.
No, these are not cupcakes, but Tortini. These are Italian parfaits that are kept in the freezer, so you can prepare them in advance. Give them a refined taste and aroma by substituting the almond extract with amaretto liqueur.