Yield: 1 servings
|1 cup||Slivered almonds|
|\N \N||(or other nuts)|
|4 larges||Egg whites; about 1/2 cup|
|1 cup||White sugar|
Before making the meringue, whirl the almonds in a food processor fitted with the metal blade until finely ground. Add the cornstarch and whirl again. Combine egg whites and salt in mixing bowl of electric mixer. Beat at medium speed until opaque and loosely foamy. Increase speed to high and add sugar in a slow stream down side of mixer. Beat until stiff and shiny.
Fold ground almond mixture into finished meringue by hand.
Comments: Here, cornstarch insulates the meringue from the fat in the nuts, which would otherwise cause it to break down. Easy way to pipe out disks of a particular size: Trace a plate or other object of appropriate size onto parchment paper. The turn the paper over and use the circles as your guide.
Start piping in the center and form a tight spiral out to the edge.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6345 broadcast 01-24-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.