Meringue Discsdesserts 1 melted butter 1 flour 5 1/2 tablespoon sugar 1/2 cup sugar 1/2 cup almonds, blanched -- whole 4 large egg whites 1/4 teaspoon cream of tartar 1 tablespoon cornstarch -- sifted 1 teaspoon cornstarch -- sifted 1/2 teaspoon white vinegar -- distilled Line 2 baking sheets with parchment. Trace 8 3 1/4-inch circles on each; turn over. Lightly brush parchment with butter and dust with flour. Tap off excess. In a food processor, process 5 1/2 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 1/2 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 1/4 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" |
