Florentine Meringue

Method

Roll puff or plain paste one-eighth inch thick; cut a piece ten inches long by seven inches wide; place on a sheet, wet edges, and put on a half-inch rim. Prick with fork six times, and bake in hot oven. Cool and spread with jam, cover with Meringue II., and almonds blanched and shredded, sprinkle with powdered sugar, and bake.