French meringue strips

1 Servings

Ingredients

Quantity Ingredient
3 cups Pillsbury Best All Purpose Flour*, sifted
¾ cup Sugar
½ teaspoon Salt
1 cup Butter; softened
2 Egg yolks; beaten slightly
Water to measure 1/3 cup
2 teaspoons Sugar
½ teaspoon French's Cinnamon
1 cup Funsten's Almonds; chopped
2 Egg whites
⅛ teaspoon French's Cream of Tartar
2 cups Confectioners' sugar; sifted
1 teaspoon French's Vanilla

Directions

MERINGUE

BAKE at 350 degrees for 10 to 15 minutes. MAKES 8 dozen cookies. Sift together flour, ¾ cup sugar, and salt into large bowl. Cut in butter until particles are fine. Place beaten egg yolks in measuring glass and add enough water to equal ⅓ cup. Sprinkle gradually over flour mixture, stirring with fork until dough is moist enough to hold together. Form into a ball. Chill while preparing meringue. Meringue**: Beat 2 egg whites with ⅛ teaspoon French's Cream of Tartar until soft mounds form. Gradually add confectioners' sugar; continue beating until stiff. Stir in vanilla. Roll out dough on floured surface to 20 x 15-inch rectangle. Spread with meringue. Combine 2 teaspoons sugar, cinnamon and almonds. Sprinkle over meringue. Press in slightly with spatula. Cut into 3 x 1-inch bars. Place on ungreased baking sheets. Bake in moderate oven (350 degrees) 10 to 15 minutes until delicately browned. *For use with Pillsbury's Best Self-Rising Flour, omit salt; decrease baking time to 8 to 10 minutes.

**Dough and Meringue may be covered tightly and stored in refrigerator up to 4 days.

NOTES : "Senior Winner in Pillsbury's 5th Grand National Recipe and Baking Contest. Adapted by Ann Pillsbury." Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet Posted to MC-Recipe Digest V1 #849 by NGavlak@... on Oct 16, 1997

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