Ingredients
KAREN PHILLIPS CBTX40A
ALMOND MERINGUE CRISPS
3/4 cup sliced almonds
1/2 cup plus 2 t granulated sugar
2 egg whites
1/8 tsp cream of tartar
1/8 tsp salt
1/2 tsp almond extract
1 tsp cornstarch
1 tbsp confectioners' sugar
CHOCOLATE GANACHE
6 oz semi-sweet chocolate, broken into 1/2-oz pcs.
7 tbsp heavy cream
1 tsp granulated sugar
1 tsp unsalted butter
Directions
EQUIPMENT: Measuring cup, measuring spoons, 2 baking sheets, food
processor with metal blade, electric mixer with balloon whip, rubber
spatula, parchment paper, pastry bag, double boiler, film wrap,
whisk, 1 1/2-qt saucepan, small stainless steel bowl, medium star tip
Preheat the oven to 325 degrees. Lightly toast the almonds on a baking
sheet in the preheated oven for 5 minutes. Remove from the oven and
cool to room temperature. Reduce the oven temperature to 225 degrees.
In the bowl of a food processor fitted with a metal blade, coarsely
process the toasted almonds with 2 tablespoons of sugar into pieces
1/8 inch in size. Set aside until needed. Line two baking sheets with
parchment paper. Create a meringue by whisking the egg whites on
medium speed in the bowl of an electric mixer fitted with a balloon
whip. Whisk until frothy, about 1 minute. Add the cream of tartar and
salt, increase speed to high, and whisk until the egg whites begin to
stiffen, 1 to 1 1/2 minutes. While continuing to whisk on high speed,
gradually add 1/2 cup granulated sugar. The egg whites should form
peaks that are stiff, but not dry, about 2 to 3 minutes. Add almond
extract and whisk on high for an additional 30 seconds. Remove the
bowl from the mixer and use a rubber spatula to fold in the chopped
almonds and cornstarch.
Directions Continued >>>
Servings: 30 servings
Chocolate Almond Crisps * Part 1 Of 2 Recipe brought to you by Recipe Ideas
Categories: Chocolate; Cookie; Dessert; Nut
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We hope you enjoy this Chocolate Almond Crisps _ Part 1 Of 2 recipe.
