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  Recipe Home » Deserts » Chocolate Almond Crisps * Part 1 Of 2
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  Chocolate Almond Crisps * Part 1 Of 2
  Category: Deserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 168
Ingredients:

MMMMMKAREN PHILLIPS CBTX40A


MMMMMALMOND MERINGUE CRISPS

3/4 cup Sliced almonds
1/2 cup Plus 2 T granulated sugar
2 Egg whites
1/8 tsp Cream of tartar
1/8 tsp Salt
1/2 tsp Almond extract
1 tsp Cornstarch
1 tbsp Confectioners' sugar

MMMMMCHOCOLATE GANACHE

6 oz Semi-sweet chocolate, broken into 1/2-oz pcs.
7 tbsp Heavy cream
1 tsp Granulated sugar
1 tsp Unsalted butter
Instructions:
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 >>>
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