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Ingredients
5 ounces blanched almonds, ground
2 ⅓ cups superfine sugar
2 tablespoons cornstarch
1 ½ cups egg whites, about 12 large eggs
Nutritional analysis per serving
123 grams carbs; 424 milligrams cholesterol; 821 calories; 16 grams monosaturated fat; 7 grams polyunsaturated fat; 5 grams saturated fat; 29 grams fat; 4 grams fiber; 170 milligrams sodium; 22 grams protein; 114 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes