Swiss broyage

1 Servings

Ingredients

Quantity Ingredient
3 Egg whites
⅛ teaspoon Cream of tartar
1 pinch Salt
1 teaspoon Vanilla
¾ cup Sugar
¼ cup Blanched almonds; finely grated
⅓ cup Sifted cornstarch

Directions

Combine egg whites, cream of tartar, salt, and vanilla in a large bowl.

Beat (using medium speed if a mixer is used) until egg whites hold soft peaks. Add ½ cup sugar, a tablespoon at a time, beating constantly.

Continue beating until meringue is very stiff and dull. Combine ground almonds, cornstarch, and remaining sugar. Fold into meringue. This will make 2 thin 9-inch layers or 24 thin 2-inch cookies.

CHOCOLATE BROYAGE:

Chocolate broyage is used like Swiss broyage. Follow the same recipe, *except* reduce cornstarch to 1 tablespoon, and add 2 tablespoons sifted unsweetened, dark cocoa. Combine cocoa with sugar, ground nuts and cornstarch before folding into meringue.

Recipe by: The Art of Fine Baking by Paula Peck Posted to recipelu-digest Volume 01 Number 568 by "Valerie Whittle" <catspaw@...> on Jan 20, 1998

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