French Meringue Strips

Submitted by Toni in Colorado

"This is a recipe my sister-in-law submitted to our Family Cookbook. I have not tried it, but I think it can go into the Zzar World Tour - Floozies French category. Preparation and baking time are estimates. The dough and meringue, when covered tightly, can be stored in the refrigerator for up to 4 days. I'm guessing on the serving size with one strip as a serving."

 

• Ready In: 1hr 10mins
• Ingredients: 12
• Serves: 40-60

ingredients

• 3 cups flour
• 3⁄4 cup sugar
• 1⁄2 teaspoon salt
• 1 cup butter or 1 cup margarine
• 2 egg yolks (slightly beaten)
• 1⁄8 teaspoon cream of tartar
• 2 cups powdered sugar
• 1 teaspoon vanilla
• 2 egg whites
• 2 teaspoons sugar
• 1⁄2 teaspoon cinnamon
• 1 1⁄2 cups slivered almonds (blanched or unblanched)

directions

1. In a large bowl, mix together the flour, sugar and salt.
2. Cut in the butter (at room temperature) until particles are the size of small peas. Mix in the egg yolks slightly mixed with enough water to measure 1/3 cup.
3. Sprinkle this over the flour mixture, tossing lightly with a fork until the dough is moist enough to hold together.
4. Form into a ball and chill while making the meringues.
5. Meringue: Beat the egg whites with the cream of tartar for one minute.
6. Gradually add the powdered sugar, beating constantly.
7. Mix in the vanilla.
8. Cover with plastic wrap while rolling out the dough.
9. Roll out the chilled dough on a floured board, pastry cloth or waxed paper.
10. Shape to approximately a 20 x 15 inch rectangle.
11. Spread on the merigue.
12. Combine the sugar, cinnamon and almonds.
13. Sprinkle over the meringue.
14. Press in lightly with a spatula.
15. Cut dough with spatula or sharp knife into 3 x 1 inch strips.
16. Place on ungreased bake sheet.
17. Bake in a 350 degree oven 8-10 minutes, or until they start to delicately brown.