Description
A crisp meringue used in some fancy baking
Yield
4 9-inch layers
Preparation time
5 hours
Ingredients
6 Egg Whites
1⁄4 t Cream of Tartar
2 pn Salt
2 t Vanilla extract
1 1⁄2 c Sugar
1⁄2 c Blanched Almonds (ground)
2⁄3 c Corn Starch
Instructions
- Whip egg whites with salt and cream of tartar until they form soft peaks.
- Add 1/2 cup sugar, a tablespoon at a time, beating constantly. Continue beating until meringue is very stiff and dull.
- Combine ground almonds, cornstarch, and remaining sugar. Fold into meringue.
- Using a pastry tube, pipe the meringue mixture into greased floured pans in the form of 8-inch circles. This is easy if you trace the circumference in the flour, then pipe the mix in a spiral from outside to the center.
- (Optional) If you plan to use these as layers in a torte and if one of these will be the top layer, consider sprinkling it with more blanched almonds.
- Dry in a 200-degree oven for 4 hours. Remove gently from the sheets and cool on a rack before using, or store dry for up to 3 days.
Notes
This is a double version of Paula Peck's recipe, used in the Frozen Strawberry Cream Torte.
This is best made on a dry day.
Source