Swiss broyage
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Egg whites | |
| ⅛ | teaspoon | Cream of tartar |
| 1 | pinch | Salt |
| 1 | teaspoon | Vanilla |
| ¾ | cup | Sugar |
| ¼ | cup | Blanched almonds; finely grated |
| ⅓ | cup | Sifted cornstarch |
Directions
Combine egg whites, cream of tartar, salt, and vanilla in a large bowl.
Beat (using medium speed if a mixer is used) until egg whites hold soft peaks. Add ½ 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. This will make 2 thin 9-inch layers or 24 thin 2-inch cookies.
CHOCOLATE BROYAGE:
Chocolate broyage is used like Swiss broyage. Follow the same recipe, *except* reduce cornstarch to 1 tablespoon, and add 2 tablespoons sifted unsweetened, dark cocoa. Combine cocoa with sugar, ground nuts and cornstarch before folding into meringue.
Recipe by: The Art of Fine Baking by Paula Peck Posted to recipelu-digest Volume 01 Number 568 by "Valerie Whittle" <catspaw@...> on Jan 20, 1998