Recipe - Swiss Broyage

3 Egg whites
1/8 teaspoon Cream of tartar
1 pn Salt
1 teaspoon Vanilla
Three fourths cup Sugar
One fourth cup Blanched almonds; finely
grated
1/3 cup Sifted cornstarch

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 One half 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 9inch layers or 24 thin 2inch 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 recipeludigest Volume 01 Number 568 by "Valerie Whittle"
catspaw@inetnow.net on Jan 20, 1998