This is a variation of a classic meringue, with the addition of nuts. The nuts add flavor and texture and disguise some of the sweetness.
This is the foundation for Chocolate Délice.
One 14-x-17-x-½-inch baking sheet, one 12-x-15½-x-½-inch baking sheet, 16-inch pastry bag, ½-inch (#6) round decorating tip
Position one rack in lower third of oven and second rack in upper third;
After fitting the pastry bag with the tip and lining the two baking sheets with parchment paper to fit, draw three
Using a nut grinder or rotary-type grater, grind the nuts until they have the consistency of cornmeal; you need
Pour the egg whites into the bowl of a heavy-duty mixer. Attach the bowl to the mixer and with the whisk attachment, whip the whites on low speed (#2) for 30 to 45 seconds, or until small bubbles appear and the surface is frothy. Increase the speed to medium (#5); then pour in the
Maintaining medium speed, gradually add the
Detach the whisk and bowl and tap the whisk against the side of the bowl with enough force to free excess. Sprinkle the almond-sugar mixture over the meringue and fold the two together with a rubber spatula.
Without delay, scoop all the mixture into the pastry bag fitted with the decorating tip.
Beginning in the center of a marked circle, pipe meringue in a continuous, widening spiral until the outer edge reaches the pencil line. Lift the tip slightly to cut off the flow of meringue when you have completed piping. Repeat on the other circles.
Pipe a couple of disks about
Place in the preheated oven and
If the sample indicates the meringue is sufficiently dried, remove it from the oven. Lift the disks with the parchment paper and transfer to a large rack to cool completely. When they are cool, slip a spatula under each disk to release it. If you want to store the disks for some time before using, merely cut around the parchment paper with kitchen scissors and place them in airtight metal containers. This gives more support to the disks and keeps them from breaking. Store at room temperature for no more than 1 week.
© 1984 Flo Braker estate. All rights reserved.