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French Meringue Strips

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Recipe

 

Yield

8 dozen

Prep

25 min

Cook

15 min

Ready

40 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
3 cups all-purpose flour
sifted
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¾ cup sugar
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½ teaspoon salt
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1 cup butter
softened
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2 each egg yolks
beaten slightly, with water, to measure 1/3 cup
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2 teaspoons sugar
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½ teaspoon cinnamon
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1 cup almonds
chopped
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meringue
2 each egg whites
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teaspoon cream of tartar
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2 cups powdered sugar
sifted
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1 teaspoon vanilla extract
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Ingredients

Amount Measure Ingredient Features
7.1E+2 ml all-purpose flour
sifted
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177 ml sugar
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2.5 ml salt
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237 ml butter
softened
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2 each egg yolks
beaten slightly, with water, to measure 1/3 cup
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1E+1 ml sugar
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2.5 ml cinnamon
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237 ml almonds
chopped
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meringue
2 each egg whites
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0.6 ml cream of tartar
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473 ml powdered sugar
sifted
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5 ml vanilla extract
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Directions

Dough: Sift together flour, ¾ cup sugar, and salt into large bowl.

Cut in butter until particles are fine.

Place beaten egg yolks in measuring glass and add enough water to equal ⅓ cup.

Sprinkle gradually over flour mixture, stirring with fork until dough is moist enough to hold together.

Form into a ball.

Chill while preparing meringue.

Meringue: Beat 2 egg whites with ⅛ teaspoon cream of tartar until soft mounds form.

Gradually add confectioners' sugar; continue beating until stiff.

Stir in vanilla.

Roll out dough on floured surface to 20 x 15-inch rectangle.

Spread with meringue.

Combine 2 teaspoons sugar, cinnamon and almonds.

Sprinkle over meringue.

Press in slightly with spatula. Cut into 3 x 1-inch bars.

Place on ungreased baking sheets.

Bake in moderate oven (350 degrees) 10 to 15 minutes until delicately browned.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 242g (8.5 oz)
Amount per Serving
Calories 109938% from fat
 % Daily Value *
Total Fat 47g 72%
Saturated Fat 29g 147%
Trans Fat 0g
Cholesterol 122mg 41%
Sodium 624mg 26%
Total Carbohydrate 54g 54%
Dietary Fiber 3g 11%
Sugars g
Protein 20g
Vitamin A 28% Vitamin C 0%
Calcium 3% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
 

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