Meringue discs
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Melted butter | ||
| Flour | ||
| 5½ | tablespoon | Sugar |
| ½ | cup | Sugar |
| ½ | cup | Almonds, blanched -- whole |
| 4 | larges | Egg whites |
| ¼ | teaspoon | Cream of tartar |
| 1 | tablespoon | Cornstarch -- sifted |
| 1 | teaspoon | Cornstarch -- sifted |
| ½ | teaspoon | White vinegar -- distilled |
Directions
Line 2 baking sheets with parchment. Trace 8 3¼-inch circles on each; turn over. Lightly brush parchment with butter and dust with flour. Tap off excess. In a food processor, process 5 ½ tablespoons sugar and almonds to a fine powder. Heat oven to 225 F. In electric mixer, beat egg whites and cream of tartar on medium speed until foamy, about 5 minutes. Increase speed to medium high; slowly add remaining ½ cup sugar. Beat until glossy and firm, 5 minutes.
Reduce speed to low, sprinkle cornstarch over, and mix 15 to 20 seconds. Add vinegar; mix 15 to 20 seconds more. Fold in almond mixture with a rubber spatula. Spread ¼ cup of the mixture onto each circle on parchment. Bake 1 hour and 15 minutes, rotating pans between shelves and reversing positions halfway through. Transfer meringues, on parchment, to racks to cool.
Recipe By : Martha Stewart Living, June 1996 From: "Dax C. Davis" <dax@...>date: Sat, 13 Jul 1996 07:12:31 ~0500