Meringue Disks
- 5 ounces blanched almonds, ground
- 2 13 cups superfine sugar
- 2 tablespoons cornstarch
- 1 1/2 cups egg whites, about 12 large eggs
- Preheat the oven to 275 degrees.
- Butter and lightly flour two baking sheets.
- Trace two eight-inch circles on each sheet.
- In a large bowl, mix the ground almonds, two cups of the sugar and the cornstarch.
- Set aside.
- 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.
- Sprinkle some of the almond mixture on the egg whites and fold in.
- Repeat until all the almond mixture is incorporated.
- 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.
- Bake for 45 minutes, or until the meringue is golden and crisp.
blanched almonds, sugar, cornstarch, egg whites
Taken from cooking.nytimes.com/recipes/20 (may not work)