Baby Meringues with Almonds and Cream

Name: Baby Meringues with Almonds and Cream (Les Meringues aux Amandes à la Crème)
Prep time: 30 min
Total time: 30 min
Cuisine: French
Ingredients: Confectioners’ sugar (to sprinkle on baking sheet); Confectioners’ sugar (to sprinkle on baking sheet); Confectioners’ sugar (to sprinkle on baking sheet); Superfine sugar (2¼ cups); Cream of tartar (1 tsp); Salt; Almonds, blanched and slivered (9 ounces); 1 batch Crème Chantilly; Butter (about 1 Tb to grease the baking sheet); Butter (about 1 Tb to grease the baking sheet); Egg whites (12); Coffee (1 to 2 Tb double strength, chilled)

Les Meringues aux Amandes à la Crème

Preparation info

About
4 Dozen

Difficulty
Easy
Ready in
30 min

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

About

Each of these little meringues makes about one creamy, nutty, sweet mouthful to be served either as dessert or among the petit fours with the coffee. These meringues are a specialty of the ancient Dauphiné province, where nuts grow in abundance.

Ingredients

For the Meringues:

Staple Items

Butter (about 1 Tb to grease the baking sheet)
Egg whites (12)<

Europe
France
Dessert
Vegetarian

Method

First toast the slivered almonds. Preheat oven to 350 degrees. Spread the almonds in a single layer on the bottom of an ungreased 9- or 10-inch layer cake pan, place in center of oven and stir frequently until almonds are an even, light brown–usually in 7 to 10 minutes. Do not let them