1/3 cup superfine granulated sugar
1 teaspoon cornstarch
2 large egg whites, at room temperature
1/8 teaspoon fine sea salt
1 teaspoon vanilla
3 tablespoons sliced almonds, toasted
Preheat oven to 225 degrees . Line a baking sheet with parchment paper; set aside. In a small bowl, whisk together sugar and cornstarch; set aside.
In a medium bowl, beat egg whites and salt with an electric mixer on medium-high speed until soft peaks form (tips curl).
Gradually add sugar mixture to the egg whites, 1 tablespoon at a time, beating on medium-high. Once all the sugar has been added, increase speed to high; beat until stiff and glossy. Beat in vanilla.
Spread meringue onto the prepared baking sheet to about 1/4-inch thickness (12x8-inch rectangle). Sprinkle with almonds.
Bake for 11/2 hours or until meringue is dry and crisp. Let cool completely on baking sheet on a wire rack. Break into pieces. Store in an airtight container at room temperature in a very cool, dry place for up to 1 week.
This beginner-level candy is made by spreading meringue thinly and baking it until shatteringly crisp (so much simpler than piping into kisses). Eat it plain, or sprinkle it on berries and whipped cream or an ice cream sundae, like shards of nutty toasted marshmallow.
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