Ingredients
3 cups slivered almonds
4 large egg whites
1 1/2 cups sugar
1/2 cup King Arthur™ Unbleached, All-Purpose Flour
Directions
Preheat the oven to 350F.
Line 2 baking sheets with parchment paper and set aside.
Place the almonds on a bake sheet and toast them for 5 to 7 minutes. Watch carefully so they do not burn. Transfer the nuts to a food processor and coarsely grind them. Transfer the nuts to a bowl and set aside.
Fill a pan halfway with water. Keep the pan over low heat.
Beat the egg whites in a bowl large enough to fit atop the panful of water without the bowl touching the water. When the whites are foamy, begin beating in the sugar a little at a time. Transfer the bowl to the top of the pan, raise the heat to medium high and continue to beat the whites about 5 minutes until they are very glossy and thick.
Remove the bowl from the pot and with a rubber spatula fold in the almonds and then the flour a little at a time.
Use two teaspoons and drop the meringues onto the parchment paper, spacing them about 1/2-inch apart.
Bake for 10-12 minutes or until the meringues are firm to the touch. Cool for 5 minutes before removing them from the parchment paper to cool completely on a cooling rack.
This recipe is featured on Season 14 - Episode 1413.
Comments
elaine
Leave a Comment