*  Exported from  MasterCook  *
 
                       ALMOND MERINGUE - MASTER CHEFS
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Basics                           Masterchefs
                 New york
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
   
        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
  
 
 
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