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- chickenandeggcookbook.com
4 Egg Whites | 2 Tablespoons Cornstarch |
1/4 Teaspoon Cream Of Tartar | 1/2 Teaspoon Almond Extract |
2/3 Cup Granulated Sugar | -Or 1 Teaspoon Vanilla |
1/3 Cup Powdered Sugar |
Place egg whites in a large, deep bowl. Cover with a clean cloth. Allow egg whites to warm to room temperature, about 30-60 minutes. Preheat oven to 250 degrees. Line a baking sheet with parchment paper or plain brown paper. Beat egg whites and cream of tartar with an electric mixer until frothy. Gradually add granulated sugar, 1 tablespoon at a time, beating constantly. Sift together powdered sugar and cornstarch. Add to egg white mixture, 1 tablespoon at a time, beating constantly. Beat until stiff peaks form. Beat in almond extract or vanilla. Spoon into pastry bag fitted with a large star tip. Pipe egg whites onto baking sheet. Bake for 2 hours. Turn off oven and let cool in closed oven for 3 to 4 hours. Remove from parchement paper with spatula and store in an air tight container.
2002 Recipe - April Ferre - From HPBooks Soups and Sandwiches, 1983.