| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Swiss |
Desserts |
1 |
Servings |
INGREDIENTS
| 3 |
|
Egg whites |
| 1/8 |
ts |
Cream of tartar |
| 1 |
pn |
Salt |
| 1 |
ts |
Vanilla |
| 3/4 |
c |
Sugar |
| 1/4 |
c |
Blanched almonds; finely grated |
| 1/3 |
c |
Sifted cornstarch |
INSTRUCTIONS
Combine egg whites, cream of tartar, salt, and vanilla in a large bowl.
Beat (using medium speed if a mixer is used) until egg whites hold soft
peaks. Add 1/2 cup sugar, a tablespoon at a time, beating constantly.
Continue beating until meringue is very stiff and dull. Combine ground
almonds, cornstarch, and remaining sugar. Fold into meringue. This will
make 2 thin 9-inch layers or 24 thin 2-inch cookies.
CHOCOLATE BROYAGE:
Chocolate broyage is used like Swiss broyage. Follow the same recipe,
*except* reduce cornstarch to 1 tablespoon, and add 2 tablespoons sifted
unsweetened, dark cocoa. Combine cocoa with sugar, ground nuts and
cornstarch before folding into meringue.
Recipe by: The Art of Fine Baking by Paula Peck
Posted to recipelu-digest Volume 01 Number 568 by "Valerie Whittle"
<catspaw@inetnow.net> on Jan 20, 1998
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