Meringue Discs

1. 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. 2

   Bake 1 hour and 15 minutes, rotating pans between shelves and reversing positions halfway through. Transfer meringues, on parchment, to racks to cool.

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