Meringue Disks

Name: Meringue Disks
Total time: 1 h
Yield: 4 meringue disks
Ingredients: 5 ounces blanched almonds, ground; 2 1/3 cups superfine sugar; 2 tablespoons cornstarch; 1 1/2 cups egg whites, about 12 large eggs

By Marian Burros

Total Time: 1 hour
Rating: 3(26)
Comments: Read comments

Featured in: THE NEW FORMALITY; Apres Opera

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Ingredients

Yield:4 meringue disks

5ounces blanched almonds, ground
2⅓cups superfine sugar
2tablespoons cornstarch
1½cups egg whites, about 12 large eggs

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 275 degrees.
Step 2
Butter and lightly flour two baking sheets. Trace two eight-inch circles on each sheet.
Step 3
In a large bowl, mix the ground almonds, two cups of the sugar and the cornstarch. Set aside.
Step 4
In a large bowl, beat the egg whites until they are frothy. Gradually add the remaining sugar, beating constantly until the egg whites are stiff but not dry.
Step 5
Sprinkle some of the almond mixture on the egg whites and fold in. Repeat until all the almond mixture is incorporated.
Step 6
Fill a pastry bag fitted with a round No. 4 tip with the meringue. On the baking sheets, squeeze the meringue around the rim of a traced circle. Work toward the center in a circular motion until the entire circle is filled in. Repeat with the remaining circles.
Step 7
Bake for 45 minutes, or until the meringue is golden and crisp.