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

1. Preheat the oven to 275 degrees.
2. Butter and lightly flour two baking sheets.
3. Trace two eight-inch circles on each sheet.
4. In a large bowl, mix the ground almonds, two cups of the sugar and the cornstarch.
5. Set aside.
6. In a large bowl, beat the egg whites until they are frothy.
7. Gradually add the remaining sugar, beating constantly until the egg whites are stiff but not dry.
8. Sprinkle some of the almond mixture on the egg whites and fold in.
9. Repeat until all the almond mixture is incorporated.
10. Fill a pastry bag fitted with a round No.
11. 4 tip with the meringue.
12. On the baking sheets, squeeze the meringue around the rim of a traced circle.
13. Work toward the center in a circular motion until the entire circle is filled in.
14. Repeat with the remaining circles.
15. 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)