A Recipe for
Almond Meringues
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This Recipe for Almond Meringues is one of thousands in the Recipes-to-go Dessert Cookbook.
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This is a recipe for Almond Meringues from the recipe cookbook of Recipes-to-go (Dessert)
"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
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I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. |
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The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
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Preheat the oven to 325 Butter and flour a baking sheet or line with
parchment paper. In a mixer, beat the egg whites at medium speed
until they hold soft peaks. Gradually beat in the sugar until the
whites are glossy and stiff. Using a rubber spatula, fold in the
groud almonds. Drop rounded 1/2 ts of the meringue mexture about 1/2
inch apart on the prepared baking sheet. Place in the oven and reduce
the heat to 250. Bake about 1 hour, or until the meringues are barely
colored and somewhat dry to the touch. Turn the oven off and leave
the meringues in until completely dry to the touch.
Serves: 54
Almond Meringues Recipe brought to you by Recipes To-Go