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Recipe Name: Almond Meringue Crisps Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 30

Ingredients:
3 Ounce(s) Sliced almonds
5 Ounce(s) Caster, granulated sugar
2 Egg whites
1/8 Teaspoon(s) Cream Of Tartar
1/8 Teaspoon(s) Salt
1/2 Teaspoon(s) Almond extract/essence
1 Tablespoon(s) Icing, confectioners' sugar
6 Ounce(s) Plain, bittersweet
chocolate broken into 4
pieces
3 1/2 Ounce(s) fl double cream
1 Teaspoon(s) Caster sugar
1 Teaspoon(s) Unsalted butter
Directions:
From: yu105639@laurel.yorku.ca (William Ing) Date: 29 Dec 1994
13:11:41 -0500 From Marcel Desaulniers' Death By Chocolate; The last
word on a consumming Passion. This recipe starts 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.
REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 49
Calories From Fat: 23
Total Fat: 2.7g
Cholesterol: <1mg
Sodium: 15.2mg
Potassium: 26.1mg
Carbohydrates: 5.9g
Fiber: <1g
Sugar: 1.9g
Protein: <1g


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