Chocolate almond crisps * part 1 of 2
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Chocolate almond crisps * part 1 of 2
  Chocolate    Almonds  
Last updated 6/12/2012 12:54:06 AM. Recipe ID 16006. Report a problem with this recipe.
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      Title: Chocolate almond crisps * part 1 of 2
 Categories: Desserts, Chocolate
      Yield: 30 Servings
 
MMMMM-------------------KAREN PHILLIPS CBTX40A------------------------

MMMMM-------------------ALMOND MERINGUE CRISPS------------------------
    3/4 c  Sliced almonds
    1/2 c  Plus 2 T granulated sugar
      2    Egg whites
    1/8 t  Cream of tartar
    1/8 t  Salt
    1/2 t  Almond extract
      1 t  Cornstarch
      1 T  Confectioners' sugar

MMMMM---------------------CHOCOLATE GANACHE--------------------------
      6 oz Semi-sweet chocolate;
           -broken into 1/2-oz pcs.
      7 T  Heavy cream
      1 t  Granulated sugar
      1 t  Unsalted butter
 
  EQUIPMENT:  Measuring cup, measuring spoons, 2 baking sheets, food
  processor with metal blade, electric mixer with balloon whip, rubber
  spatula, parchment paper, pastry bag, double boiler, film wrap,
  whisk, 1 1/2-qt saucepan, small stainless steel bowl, medium star tip
  
  Preheat the oven to 325 degrees. Lightly toast the almonds on a baking
  sheet in the preheated oven for 5 minutes. Remove from the oven and
  cool to room temperature. Reduce the oven temperature to 225 degrees.
  In the bowl of a food processor fitted with a metal blade, coarsely
  process the toasted almonds with 2 tablespoons of sugar into pieces
  1/8 inch in size. Set aside until needed. Line two baking sheets with
  parchment paper. Create a meringue by whisking the egg whites on
  medium speed in the bowl of an electric mixer fitted with a balloon
  whip. Whisk until frothy, about 1 minute. Add the cream of tartar and
  salt, increase speed to high, and whisk until the egg whites begin to
  stiffen, 1 to 1 1/2 minutes. While continuing to whisk on high speed,
  gradually add 1/2 cup granulated sugar. The egg whites should form
  peaks that are stiff, but not dry, about 2 to 3 minutes. Add almond
  extract and whisk on high for an additional 30 seconds. Remove the
  bowl from the mixer and use a rubber spatula to fold in the chopped
  almonds and cornstarch.
  
  Directions Continued >>>
 




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Recipe ID 16006 (Apr 03, 2005)

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