Name: Meringue Discs
Ingredients: Melted butter; Flour; 5 1/2 tb Sugar; 1/2 c Sugar; 1/2 c Almonds, blanched -- whole; 4 lg Egg whites; 1/4 ts Cream of tartar; 1 tb Cornstarch -- sifted; 1 ts Cornstarch -- sifted; 1/2 ts White vinegar -- distilled

I have known men…who have been utterly, entirely orthodox, but the churches to which they belonged not only did not have prayer meetings, but they did not believe in prayer meetings. You could not wish for anything better from the standpoint of orthodoxy, but they do not believe in prayer meetings. Prayer has very little place in their lives. Now while they may be orthodox, I take leave to suggest that they are not truly evangelical. This element of prayer is essential to the evangelical; it is his life; it is vital to him.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Desserts, June 1996 i	16	Servings

INGREDIENTS

		Melted butter
		Flour
5 1/2	tb	Sugar
1/2	c	Sugar
1/2	c	Almonds, blanched — whole
4	lg	Egg whites
1/4	ts	Cream of tartar
1	tb	Cornstarch — sifted
1	ts	Cornstarch — sifted
1/2	ts	White vinegar — distilled

INSTRUCTIONS

Line 2 baking sheets with parchment. Trace 8 3 1/4-inch circles on each;
turn over. Lightly brush parchment with butter and dust with flour. Tap off
excess.  In a food processor, process 5 1/2 tablespoons sugar and almonds
to a
fine powder.  Heat oven to 225 F. In electric mixer, beat egg whites and
cream
of tartar on medium speed until foamy, about 5 minutes. Increase speed to
medium high; slowly add remaining 1/2 cup sugar. Beat until glossy and
firm, 5
minutes. Reduce speed to low, sprinkle cornstarch over, and mix 15 to 20
seconds. Add vinegar; mix 15 to 20 seconds more.  Fold in almond mixture
with
a rubber spatula. Spread 1/4 cup of the mixture onto each circle on
parchment.
Bake 1 hour and 15 minutes, rotating pans between shelves and reversing
positions halfway through. Transfer meringues, on parchment, to racks to
cool.
Posted to MC-Recipe Digest V1 #154
Date: Fri, 12 Jul 1996 08:58:13 -0800
From: Kristine <[email protected]>
Recipe By     : Martha Stewart Living, June 1996

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