Chocolate Almond Meringue Fingers Recipe
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Summary
Ingredients
1 recipe Piping Meringue
1 tablespoon cornstarch
2 tablespoons unsweetened cocoa About
1 cup finely chopped, toasted almonds, divided
1 recipe Chocolate Butter cream
Directions
Line 2 large baking sheets with aluminum foil; prepare Piping Meringue.
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 225° 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.
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 225° 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.
