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Chocolate Almond Meringue Fingers Recipe
|Piping meringue||1 Cup (16 tbs)|
|Unsweetened cocoa||2 Tablespoon|
|Chopped toasted almonds||1 Cup (16 tbs)|
|Chocolate butter cream||1 Cup (16 tbs)|
Calories 125 Calories from Fat 57
% Daily Value*
Total Fat 6 g9.6%
Saturated Fat 1.4 g6.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 39.3 mg1.6%
Total Carbohydrates 17 g5.6%
Dietary Fiber 1.4 g5.7%
Sugars 13.1 g
Protein 2 g3.9%
Vitamin A Vitamin C
Calcium 1.1% Iron 1.1%
*Based on a 2000 Calorie diet
Combine cornstarch and cocoa, mixing well; fold into meringue just until blended.
Spoon mixture into a decorating bag fitted with No.
4B star tip; pipe forty 3- x 1 1/2-inch rectangles using a zigzag motion.
Sprinkle lightly with 2/3 cup almonds.
Bake at 225Â° for 1 1/2 hours Turn off oven; cool in oven at least 2 hours or overnight.
Carefully peel foil from meringue fingers.
Store meringues in airtight container at room temperature up to 2 days.
Up to 2 hours before serving, pipe Chocolate Butter cream between 2 meringues fingers (flat sides together) using No.
18, 19, or 20 star tips; place on its side in a paper baking cup.
Repeat procedure with remaining meringue fingers and butter cream.
Sprinkle butter cream filling with remaining toasted almonds.
Refrigerate until ready to serve.