Recipe - Chocolate Almond Crisps Part 1 Of 2

KAREN PHILLIPS CBTX40A

ALMOND MERINGUE CRISPS
Three fourths cup Sliced almonds
One half cup Plus 2 T granulated sugar
2 Egg whites
1/8 teaspoon Cream of tartar
1/8 teaspoon Salt
One half teaspoon Almond extract
1 teaspoon Cornstarch
1 tablespoon Confectioners' sugar

CHOCOLATE GANACHE
6 ounce Semisweet chocolate;
broken into 1/2oz pcs.
7 tablespoon Heavy cream
1 teaspoon Granulated sugar
1 teaspoon 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
1/2qt 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
One half minutes. While continuing to whisk on high speed,
gradually add One half 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