INGREDIENTS

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 <ksimpson@cwo.com>
Recipe By     : Martha Stewart Living, June 1996

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