Almond Meringue- Master Chefs

* Exported from MasterCook *

ALMOND MERINGUE - MASTER CHEFS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Basics Masterchefs
New york

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Egg whites, at room temp.
2 1/2 tb Sugar
2 1/2 c Sugar, powdered, sifted,
-- plus more as needed
3/4 c Almonds, ground, blanched

Preheat the oven to 325 F. Cut out three 10-inch
parchment paper circles and one 10-inch cardboard
circle. Set the parchment circles on baking sheets.

Beat egg whites to soft peaks and gradually add 2
1/2 tablespoons of sugar and continue beating until
stiff. Combine 2 1/2 cups of powdered sugar and
ground almonds; fold into egg whites.

This mixture can now be used to form layers, or
designs or whatever your choose. Simply spoon mixture
into a pastry bag fitted with the tip of your choice,
and pipe your designs onto parchment paper covered
baking sheets.

Dust lightly with powdered sugar (optional.) Then
bake the your meringue until crisp and very lightly
golden (for designs about a half inch thick, it takes
25 to 30 minutes.)

Cool on the finished baked meringue on racks.

Source: New York's Master Chefs, Bon Appetit
Magazine
: Written by Richard Sax, Photographs by Nancy
McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Jean-Jacques Rachou, La Cote Basque
Restaurant, New York



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