ALMOND MERINGUE – MASTER CHEFS

6 Egg whites, during room temp.

2 1/2 tb Sugar

2 1/2 c Sugar, powdered, sifted,

– as well as some-more as indispensable 3/4 c Almonds, ground, pale

Preheat a oven to 325 F. Cut out 3 10-inch vellum paper circles as well as a single 10-inch card circle. Set a vellum circles upon baking sheets. Beat egg whites to soothing peaks as well as progressively supplement 2 1/2 tablespoons of sugarine as well as go upon violence until stiff. Combine 2 1/2 cups of powdered sugarine as well as belligerent almonds; overlay in to egg whites. This reduction can right away be used to form layers, or designs or whatever your choose. Simply ladle reduction in to a fritter bag propitious with a tip of your choice, as well as siren your designs onto vellum paper lonesome baking sheets. Dust easily with powdered sugarine (optional.) Then bake a your meringue until frail as well as really easily golden (for designs about a half in. thick, it takes twenty-five to thirty minutes.) Cool upon a accomplished oven baked meringue upon 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