INGREDIENTS

INSTRUCTIONS

EQUIPMENT: Measuring cup, measuring spoons, paring knife, 9-inch cake
circle, parchment paper, electric mixer w/ paddle and balloon whip,
rubber spatula, double boiler, whisk, 2 baking sheets, cake spatula,
46-oz juice can, 100%-cottong kitchen towel, food processor with  metal
blade, ice cream scoop  With a pencil, trace a 9-inch circle on each of
8 sheets of parchment  paper (each one cut to fit a baking sheet).
Preheat oven to 350  degrees.  Combine butter and 1 1/2 cups of sugar
in the bowl of an electric  mixer fitted with a paddle. Beat the butter
on low for 1 minute, on  medium for 1 minute, and on high for 1 minute.
Scrape down the sides  of the bowl and beat on high for 1 additional
minute. Once again,  scrape down the bowl.  Heat 1 inch of water in the
bottom half of a double boiler over high  heat. Place the egg whites in
the top half of the double boiler and  continuously whisk the whites
while heating to a temperature of 110  degrees, about 1 minute. Slowly
pour 1/2 of the beaten whites into  the butter mixture while mixing on
high, about 1 minute. Scrape down  the bowl. Slowly add the remaining
whites while mixing on high.  Scrape down the bowl. Mix on high for 15
more seconds. Add the  vanilla extract and beat on high for 5 seconds.
Add the flour, mixing  on low for 10 to 15 seconds, until the batter
pulls away from the  sides of the bowl. Remove the bowl from the mixer.
Use a rubber  spatula to finish mixing the batter, until it is smooth
and  thoroughly combined.  Continued >>>  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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