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
Serving size: Complete recipe
Calories 4422 Calories from Fat 1590
% Daily Value*
Total Fat 173 g265.7%
Saturated Fat 68.4 g342.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1138.7 mg47.4%
Total Carbohydrates 705 g235%
Dietary Fiber 43.7 g174.8%
Sugars 599.8 g
Protein 70 g139.4%
Vitamin A 0% Vitamin C
Calcium 32.4% Iron 45.8%
*Based on a 2000 Calorie diet