Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Variation: Nut Meringue
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 190
- Total Fat
- 13
- Saturated Fat
- 1
- Carbohydrates
- 14
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 2
Ingredients
1 recipe classic meringue, above
1 cup slivered almonds (or other nuts)
1 ounce cornstarch
Directions
- Before making the meringue, whirl the almonds in a food processor fitted with the metal blade until finely ground. Add the cornstarch and whirl again. Make Meringue. Fold ground almond mixture into finished meringue by hand.
- Here, cornstarch insulates the meringue from the fat in the nuts, which would otherwise cause it to break down.
- Easy way to pipe out disks of a particular size: trace a plate or other object of appropriate size onto parchment paper. The turn the paper over and use the circles as your guide. Start piping in the center and form a tight spiral out to the edge.