Sunday, December 26, 2010


12 egg whites room temperature
1t. cream of tartar
1 1/2c. sugar
1t. vanilla extract
3 c. chopped nuts( I used almonds)
plastic piping bag

1 1/2 c. butter room temperature(I used the unsalted kind)
3/4 c sugar
2c. chopped nuts
1. Preheat oven to 300, line a cookie sheets with greased and floured foil
2. Beat eggwhites and cream of tartar,add sugar and vanilla gradually. Beat until stiff but not dry.
3.Add the finely chopped nuts just fold so gently
4.Fill the piping bag with meringue, cut the end with a small hole, you could pipe it in circle or oblong shape .
5.Bake into the center of the oven for 30-35 or longer the meringue needs to be brown in color and cool on a wire rack.
6. For the icing; beat butter and sugar until light and fluffy
7. Ice the cooled cookies and roll with chopped nuts,place them on top of the cupcake liners, so they wont stick together, store them in the freezer bags until ready to eat. The meringues stays really crisp in the freezer,just thaw out 5-10 minutes on top of the counter before serving.
Sylvanna is very rich dessert so a person could really eat only one.
They kept very well in the freezer for months.
use the same technique if you want a square cakes or round just spread it on baking sheets or a round pan,make sure you flour and greased the foil but dont use a wax paper.The temperature is 300 degrees

just a quick tip, separating eggwhites is easier if they are cold and for fluffier meringue always let the egg whites be at room temperature before beating.thanks!

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