| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Basque |
Basics, Meringues, Masterchefs, New york |
1 |
Servings |
INGREDIENTS
| 6 |
|
Egg whites, at room temp. |
| 2 1/2 |
tb |
Sugar |
| 2 1/2 |
c |
Sugar, powdered, sifted, plus more as needed |
| 3/4 |
c |
Almonds, ground, blanched |
INSTRUCTIONS
Preheat the oven to 325 F. Cut out three 10-inch parchment paper
circles and one 10-inch cardboard circle. Set the parchment circles on
baking sheets.
Beat egg whites to soft peaks and gradually add 2 1/2 tablespoons
of sugar and continue beating until stiff. Combine 2 1/2 cups of
powdered sugar and ground almonds; fold into egg whites.
This mixture can now be used to form layers, or designs or
whatever your choose. Simply spoon mixture into a pastry bag fitted
with the tip of your choice, and pipe your designs onto parchment paper
covered baking sheets.
Dust lightly with powdered sugar (optional.) Then bake the your
meringue until crisp and very lightly golden (for designs about a half
inch thick, it takes 25 to 30 minutes.)
Cool on the finished baked meringue on 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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
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