French Meringue Strips
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.
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INGREDIENTS
Nutrition- 3cups flour
- 3⁄4cup sugar
- 1⁄2teaspoon salt
- 2egg yolks (slightly beaten)
- 1⁄8teaspoon cream of tartar
- 2cups powdered sugar
- 1teaspoon vanilla
- 2egg whites
- 2teaspoons sugar
- 1⁄2teaspoon cinnamon
- 1 1⁄2cups slivered almonds (blanched or unblanched)
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DIRECTIONS
- In a large bowl, mix together the flour, sugar and salt.
- 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.
- Sprinkle this over the flour mixture, tossing lightly with a fork until the dough is moist enough to hold together.
- Form into a ball and chill while making the meringues.
- Meringue: Beat the egg whites with the cream of tartar for one minute.
- Gradually add the powdered sugar, beating constantly.
- Mix in the vanilla.
- Cover with plastic wrap while rolling out the dough.
- Roll out the chilled dough on a floured board, pastry cloth or waxed paper.
- Shape to approximately a 20 x 15 inch rectangle.
- Spread on the merigue.
- Combine the sugar, cinnamon and almonds.
- Sprinkle over the meringue.
- Press in lightly with a spatula.
- Cut dough with spatula or sharp knife into 3 x 1 inch strips.
- Place on ungreased bake sheet.
- Bake in a 350 degree oven 8-10 minutes, or until they start to delicately brown.
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