By Prevention
Here the honey is warmed so that it can
flow gently into the beaten egg whites. Fill the 3 layers with lemon
curd and decorate the top and sides with stabilized whipped cream.
Total Time: 1 hour 12 minutes
Ingredients:8 Count
Ingredients
- 6 large egg whites
- 1/4 teaspoon salt
- 1/2 teaspoon cream of tartar
- 1/2 cup honey, warmed
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups blanched almonds or hazelnuts, lightly toasted
- 2 tablespoons cornstarch
Directions
Prep: 30 Minutes
Cook: 32 Minutes
- Preheat the oven to 300°F. Butter and flour 2 large baking sheets. Using an 8-inch round cake pan as guide, make three circles on the two baking sheets.
- With an electric mixer, beat the egg whites and salt on low speed until foamy. Add the cream of tartar, increase the speed to medium, and beat until soft peaks form. Gradually add the honey, 1 tablespoon at a time. Increase the speed to high and beat until the whites are stiff but not dry. Beat in the vanilla and almond extracts.
- In a food processor, finely grind the nuts with the cornstarch. Sprinkle 4 or 5 tablespoons at a time over the egg whites and fold in.
- Using a pastry bag with a plain tip or a spoon, spread the batter inside the circles on the baking sheets. Smooth the tops. Bake for 30 to 35 minutes, or until golden brown.
- Set the baking sheets on racks until the meringues are cool enough to slide off the sheets.
Nutritional Information
- Calories: 252kcal
- Calories From Fat: 130kcal
- Calories From Satfat: 14kcal
- Fat: 15g
- Total Sugars: 19g
- Carbohydrates: 25g
- Saturated Fat: 2g
- Cholesterol: 2mg
- Sodium: 123mg
- Protein: 9g
- Calcium: 62mg
- Dietary Fiber: 3g
- Folate Dfe: 11mcg
- Mono Fat: 9g
- Omega6 Fatty Acid: 3g
- Other: 4carbsg
- Poly Fat: 3g
- Soluble Fiber: 0g
