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Recipe Name: Almond Meringue - Master Chefs Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
6 Egg whites, at room temp.
2 1/2 Tablespoon(s) Sugar
2 1/2 Cup(s) Sugar, powdered sifted
plus more as needed
3/4 Cup(s) Almonds, ground blanched
Directions:
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 File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2673
Calories From Fat: 451
Total Fat: 53.9g
Cholesterol: 0mg
Sodium: 8.4mg
Potassium: 747.6mg
Carbohydrates: 553.3g
Fiber: 11.3g
Sugar: 535.5g
Protein: 21.8g


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