This pastry is an addictive one . The first time I tasted it was too awesome .
Once I got the recipe ,I’m trying it too often ,with filling innovations .
Check my cashewnut version of the same.
This will be with coffee filling .
Now for the recipe
3 egg whites
1/4 tsp cream of tartar
1/2 cup granulated sugar
4 tsp corn flour
3/4 cup powdered almonds
1 tblsp milk or milk powder
Beat the egg whites. When it starts to foam, add the cream of tartar and beat to a stiff
Add sugar gradually ,and beat to a stiff froth( it should stand in peaks)
Mix the grounded almonds and cornflour together .
Fold gradually into the egg whites .
Make circle patterns on a parchment sheet .Turn the sheet to the other side and pipe into
the drawn circles .
Bake in a slow oven 175-160 degrees, for 25 – 35 minutes till light brown .
Allow to cool in the oven itself ( it will turn crisp)
To prepare the filling
Heat the sugar and water till, sugar dissolves and slightly syrupy.
Beat the egg yolks till creamy.
Drizzle in,the hot sugar syrup into the yolk mixture ,whilst beater is on and beat till
Add the butter cubes one by one and beat well .
Allow to rest in the fridge till the meringues cool .
Then, beat again lightly till creamy ( do not beat too much)
Now, sandwich generously (the flat side of the meringue should be the top and the
Coat with powdered almonds
You can drizzle chocolate if you like.