—————————KAREN PHILLIPS CBTX40A————————— —————————ALMOND MERINGUE CRISPS————————— 3/4 c Sliced almonds
1/2 c Plus 2 T granulated sugar
2 Egg whites
1/8 t Cream of tartar
1/8 t Salt
1/2 t Almond extract
1 t Cornstarch
1 T Confectioners’ sugar
—————————–CHOCOLATE GANACHE—————————– 6 oz Semi-sweet chocolate;
-broken into 1/2-oz pcs. 7 T Heavy cream
1 t Granulated sugar
1 t Unsalted butter
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, 1 1/2-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 1/8 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 1/2 minutes. While continuing to whisk on high speed,
gradually add 1/2 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 >>>