Chocolate Almond Meringue Fingers are great in taste. Chocolate Almond Meringue Fingers gets its amazing taste from cornstarch mixed with cocoa, topped with almonds. Chocolate Almond Meringue Fingers is loved by kids around the world.
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