Variation: Nut Meringue

1. 1

   Before making the meringue, whirl the almonds in a food processor fitted with the metal blade until finely ground.

2. 2

   Add the cornstarch and whirl again.

3. 3

   Make Meringue.

4. 4

   Fold ground almond mixture into finished meringue by hand.

5. 5

   Here, cornstarch insulates the meringue from the fat in the nuts, which would otherwise cause it to break down.

6. 6

   Easy way to pipe out disks of a particular size: trace a plate or other object of appropriate size onto parchment paper.

7. 7

   The turn the paper over and use the circles as your guide.

8. 8

   Start piping in the center and form a tight spiral out to the edge.

* Per serving · 4 servings · Values may vary.

No additional tips available.