Almond Meringue Crisps
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Almond Meringue Crisps
  Meringue    Almonds    Cookies  
Last updated 6/12/2012 1:03:36 AM. Recipe ID 27642. Report a problem with this recipe.
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      Title: Almond meringue crisps
 Categories: Cookie
      Yield: 30 Servings
 
      3 oz Sliced almonds
      5 oz Caster (granulated) sugar
      2    Egg whites
    1/8 ts Cream of tartar
    1/8 ts Salt
    1/2 ts Almond extract/essence
      1 tb Icing (confectioners') sugar

---------------------CHOCOLATE GANACHE--------------------------
      6 oz Plain (bittersweet)
           -chocolate broken into 4
           -pieces
  3 1/2 oz (fl) double cream
      1 ts Caster sugar
      1 ts Unsalted butter
 
  This recipe is divided into two parts; Almond Meringue Crisps for the base and a
  Chocolate Ganache as the topping.
  
  Equipment: Measuring spoons, 2 baking sheets, food processor with
  metal blade, electric mixer with balloon whisk, rubber spatual,
  greasproof paper, piping bag, double boiler, cling film, whisk, 2
  pint/1.5L saucepan, small stainless steel bowl, medium star
  nozzle..... or equivalent.
  
  Preheat oven to 325F/170C/Gas 3.  Lightly toast almonds on a baking
  sheet in oven for 5 minutes. Let cool to room temp. Reduce oven temp
  to 225F/100F/ Gas 1/4
  
  Coarsely process toasted almonds with 1oz/28g sugar into 1/8" size
  pieces and set aside until needed.
  
  Line two baking sheets with greaseproof paper.  Create meringue by
  whisking egg whites on medium speed with balloon whick until frothy
  (approx 1 min). Add cream of tartar and salt and increase speed to
  high until whites begin to stiffen, then gradually add 4oz/113g
  caster sugar. The egg whites should form peaks that are stiff but not
  dry. Add almond essence and whisk on high for an additional 30
  seconds. Remove from mixer and using a rubber spatula, fold in the
  chopped almonds and cornflour.
  
  Fill a piping bag (with no nozzle) with the meringue.  Pipe 30 - 1.5"
  mounds of meringue onto the paper-covered baking sheets (~15 per
  sheet). Make an indentation into the centre of each meringue by
  dipping your thumb in some icing sugar and then into the centre of
  each meringue. Place meringues in the preheated oven and bake for 30
  minutes. Reduce temperature to 200F/100C/ Fas 1/4 and bake for an
  additional 2 hours. Remove from oven and allow to cool for 20 min
  before handling.
  
  While  crisps are cooling, prepare ganache.  heat 1" of water in the
  bottom half of a double boiler over medium heat.  Place the plain
  chocolate in the top half of the double boiler.  Tightly cover the
  top with cling film and allow to heat for 5-6 minutes.  Remove from
  heat and stir until smooth.
  
  Heat the  double cream, 1 tsp of sugar and nbutter in a saucepan over
  medium high heat. Bring to a gentle boil. Pour boiling cream over the
  melted chocolate and stir until smooth. Transfer teh ganache from the
  boiler to a small stainless steel bowl. Cover wtih cling film and
  refrigerate until firm (~20min). Transfer ganache to a piping bag
  fitted with a medium sized star nozzle. Pipe approx. 1.5 tsp of
  ganache into the center of each almond meringue crisp.
  




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Recipe ID 27642 (Apr 03, 2005)

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