Meringue Discs
By: Anonymous
Published: Monday, December 14, 2009 - 1:59am

Ingredients




Melted butter
Flour
5 1/2 tablespoons Sugar
1/2 cup Sugar
1/2 cup Almonds, blanched -- whole
4 lrg Egg whites
1/4 teaspoon Cream of tartar
1 tablespoon Cornstarch -- sifted
1 teaspoon Cornstarch -- sifted
1/2 teaspoon White vinegar -- distilled

Preparation

1 Line 2 baking sheets with parchment. Trace 8 3 1/4-inch circles on each; turn over. Lightly brush parchment with butter and dust with flour. Tap off excess. In a food processor, process 5 1/2 tablespoons sugar and almonds to afine powder. Heat oven to 225 F. In electric mixer, beat egg whites and creamof tartar on medium speed until foamy, about 5 minutes. Increase speed to medium high; slowly add remaining 1/2 cup sugar. Beat until glossy and firm, 5minutes. Reduce speed to low, sprinkle cornstarch over, and mix 15 to 20 seconds. Add vinegar; mix 15 to 20 seconds more. Fold in almond mixture witha rubber spatula. Spread 1/4 cup of the mix 2 Bake 1 hour and 15 minutes, rotating pans between shelves and reversing positions halfway through. Transfer meringues, on parchment, to racks to cool.