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Almond Meringue Master Chefs Recipe

Almond Meringue Master Chefs recipe and other basic recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Almond Meringue Master Chefs recipe  PDF


6 Egg whites, at room temp.
2 1/2 tb Sugar
2 1/2 c Sugar, powdered, sifted,
plus more as needed 3/4 c Almonds, ground, blanched
Preheat the oven to 325 F. Cut out three 10 inch parchment paper circles and one 10 inch cardboard circle. Set the parchment circles on baking sheets. Beat egg whites to soft peaks and gradually add 2 1/2 tablespoons of sugar and continue beating until stiff. Combine 2 1/2 cups of powdered sugar and ground almonds fold into egg whites. This mi ture can now be used to form layers, or designs or whatever your choose. Simply spoon mi ture into a pastry bag fitted with the tip of your choice, and pipe your designs onto parchment paper covered baking sheets. Dust lightly with powdered sugar (optional.) Then bake the your meringue until crisp and very lightly golden (for designs about a half inch thick, it takes 25 to 30 minutes.) Cool on the finished baked meringue on racks. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sa , Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Jean Jacques Rachou, La Cote Basque Restaurant, New York

Almond Meringue Master Chefs recipe and other basic recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
504 people have voted
Last Reviewed on 2019-03-26



Tuesday, Mar 26 2019 Download & Print Almond Meringue Master Chefs recipe  PDF   Basic recipes RSS   Thumsb up

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