The problem here is the obvious lack of understanding of the infinite nature of sin as contrasted to the infinite righteousness of God. If the slightest sin is infinite in its significance, then it also demands infinite punishment as a divine judgment. Though it is common for all Christians to wish that there were some way out of the doctrine of eternal punishment because of its inexorable and unyielding revelation of divine judgment, one must rely in Christian faith on the doctrine that God is a God of infinite righteousness and well as infinite love. While on the one hand He bestows infinite grace to those who trust Him, He must, on the other hand, inflict eternal punishment on those who spurn His grace.

John Walvoord

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Desserts, Chocolate	30	Servings

INGREDIENTS

3/4	c	Sliced almonds
1/2	c	Plus 2 T granulated sugar
2		Egg whites
1/8	ts	Cream of tartar
1/8	ts	Salt
1/2	ts	Almond extract
1	ts	Cornstarch
1	tb	Confectioners' sugar
6	oz	Semi-sweet chocolate; broken into 1/2-oz pcs.
7	tb	Heavy cream
1	ts	Granulated sugar
1	ts	Unsalted butter

INSTRUCTIONS

KAREN PHILLIPS CBTX40A
ALMOND MERINGUE CRISPS
CHOCOLATE GANACHE
EQUIPMENT:  Measuring cup, measuring spoons, 2 baking
sheets, food processor with metal blade, electric
mixer with balloon whip, rubber spatula, parchment
paper, pastry bag, double boiler, film wrap, whisk, 1
1/2-qt saucepan, small stainless steel bowl, medium
star tip
Preheat the oven to 325 degrees. Lightly toast the
almonds on a baking sheet in the preheated oven for 5
minutes. Remove from the oven and cool to room
temperature. Reduce the oven temperature to 225
degrees. In the bowl of a food processor fitted with a
metal blade, coarsely process the toasted almonds with
2 tablespoons of sugar into pieces 1/8 inch in size.
Set aside until needed.
Line two baking sheets with parchment paper. Create a
meringue by whisking the egg whites on medium speed in
the bowl of an electric mixer fitted with a balloon
whip. Whisk until frothy, about 1 minute. Add the
cream of tartar and salt, increase speed to high, and
whisk until the egg whites begin to stiffen, 1 to 1
1/2 minutes. While continuing to whisk on high speed,
gradually add 1/2 cup granulated sugar. The egg whites
should form peaks that are stiff, but not dry, about 2
to 3 minutes. Add almond extract and whisk on high for
an additional 30 seconds. Remove the bowl from the
mixer and use a rubber spatula to fold in the chopped
almonds and cornstarch.
Directions Continued >>>
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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