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Add a photoServings: 1
Ingredients
- 3 x Egg whites
- 1/8 tsp Cream of tartar
- 1 pch Salt
- 1 tsp Vanilla
- 3/4 c. Sugar
- 1/4 c. Blanched almonds, finely grated
- 1/3 c. 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) till egg whites hold soft peaks. Add in 1/2 c. sugar, a Tbsp. at a time, beating constantly.
- Continue beating till meringue is very stiff and dull. Combine grnd almonds, cornstarch, and remaining sugar. Fold into meringue. This will make 2 thin 9-inch layers or possibly 24 thin 2-inch cookies.
- CHOCOLATE BROYAGE:Chocolate broyage is used like Swiss broyage. Follow the same recipe,
- *except* reduce cornstarch to 1 Tbsp., and add in 2 Tbsp. sifted unsweetened, dark cocoa. Combine cocoa with sugar, grnd nuts and cornstarch before folding into meringue.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 233g | |
| Calories 967 | |
| Calories from Fat 154 | 16% |
| Total Fat 18.37g | 23% |
| Saturated Fat 1.42g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 170mg | 7% |
| Potassium 322mg | 9% |
| Total Carbs 196.91g | 53% |
| Dietary Fiber 4.2g | 14% |
| Sugars 152.19g | 101% |
| Protein 8.07g | 13% |
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