Chocolate Almond Meringue Fingers
|Baking meringue||4 Cup (64 tbs) (2 Recipes)|
|Finely chopped almonds||1 Cup (16 tbs), toasted and divided|
|Chocolate butter cream||1 Cup (16 tbs)|
Line 2 large baking sheets with unglazed brown paper; prepare Baking Meringue.
Combine cornstarch and cocoa, stirring well; fold into meringue.
Spoon mixture into a decorating bag fitted with No.
4B or 2D star tip; pipe about thirty four 3 x 1 1/2 inch rectangles using a zigzag motion.
Sprinkle lightly with 3/4 cup almonds.
Bake at 225° for 1 1/2 hours.
Turn off oven; cool in oven at least 2 hours or overnight.
Carefully peel paper from meringue fingers.
Store in an airtight container at room temperature up to 2 days.
Up to 2 hours before serving, pipe Chocolate Buttercream on flat sides of half the meringue fingers using No.18, 19, or 20 star tip; sprinkle with remaining 1/3 cup almonds.
Top with remaining meringue fingers.
Refrigerate Chocolate Almond Meringue Fingers until ready to serve