Chocolate almond crisps part 1 of 2

30 Servings

Ingredients

Quantity Ingredient
¾ cup Sliced almonds
½ cup Plus 2 T granulated sugar
2 Egg whites
⅛ teaspoon Cream of tartar
⅛ teaspoon Salt
½ teaspoon Almond extract
1 teaspoon Cornstarch
1 tablespoon Confectioners' sugar
6 ounces Semi-sweet chocolate; broken into 1/2-oz pcs.
7 tablespoons Heavy cream
1 teaspoon Granulated sugar
1 teaspoon Unsalted butter

Directions

KAREN PHILLIPS CBTX40A

ALMOND MERINGUE CRISPS

CHOCOLATE GANACHE

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, 1½-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 ⅛ 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 ½ minutes. While continuing to whisk on high speed, gradually add ½ 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 >>>

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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