Chocolate Almond Meringue Fingers
|Piping meringue||1 Cup (16 tbs)|
|Unsweetened cocoa||2 Tablespoon|
|Chopped toasted almonds||1 Cup (16 tbs)|
|Chocolate butter cream||1 Cup (16 tbs)|
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 225Â° 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.
Calories 125 Calories from Fat 57
% Daily Value*
Total Fat 6 g9.6%
Saturated Fat 1.4 g6.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 39.3 mg1.6%
Total Carbohydrates 17 g5.6%
Dietary Fiber 1.4 g5.7%
Sugars 13.1 g
Protein 2 g3.9%
Vitamin A Vitamin C
Calcium 1.1% Iron 1.1%
*Based on a 2000 Calorie diet