Almond Meringue - Master Chefs
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Almond Meringue - Master Chefs
  Meringue    Basics    New York    Almonds  
Last updated 6/12/2012 12:56:43 AM. Recipe ID 19029. Report a problem with this recipe.
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      Title: Almond meringue - master chefs
 Categories: Basics, Meringues, Masterchefs, New york
      Yield: 1 servings
      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.

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Recipe ID 19029 (Apr 03, 2005)

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