Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Line two baking sheets with parchment paper. | 2. Place the sliced almonds onto a baking sheet and toast in a 325 degree oven for 7 minutes, and cool. | 3. Place the toasted almonds with the two tablespoons of sugar into a food processor and grind to a fine meal. | 4. In the bowl of an electric mixer and with the ballon whisk, beat the egg whites until frothy. | 5. Add in the cream of tartar and continue beating until soft peaks form. | 6. Gradually add in the superfine white sugar beating until stiff and glossy. | 7. Beat in the almond extract. | 8. Sift the powdered sugar over the glossy whites and using a hand held whisk fold into the beaten stiff whites. | 9. Now fold in the cooled ground almonds. | 10. Drop by tablespoon or using a plastic tip cut bag, pipe 1 3/4 inch high mounds onto your baking parchment sheets. Dont overcrowd on sheet. Should be able to get 15 on each sheet. | 11. Now -- let sit for 15 minutes out at room temperature. | 12. Now -- dip your index finger into some powdered sugar and make a depression into the centre of each cookie about 1/2 inch wide. | 13. Now -- let sit for a drying time of one hour on the counter. | 14. Preheat oven to 200 degrees F. | 15. Bake after the drying time for one hour. | 16. Turn off oven and now leave in closed oven for one hour more. | 17. Remove from oven to a wire rack and cool completely. | 18. Place chopped chocolate in a bowl, with the butter. | 19. Heat the cream in a saucepot and add to the chocolate stirring until all melted and smooth. Cover with plastic and cool until thickened, usually about 15 minutes or so. | 20. Now pipe the chocolate into the depressions of each meringue. | 21. Store chocolate filled cookies in an air tight container at room temperature for up to 7 days. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
almond	3/4	cup	sliced toasted	1445.34	0.0	0.0	163.5
sugar	2	tablespoons	granulated	39.975	7.501	1.2512	0.624
egg white	3			51.48	0.7227	10.790999999999999	0.1683
cream tartar	1/4	teaspoon		1.935	0.4612	0.0	0.0
superfine sugar	1/4	cup	granulated	-	-	-	-
almond extract	1/2	teaspoon		-	-	-	-
sugar	1/4	cup	powdered	116.7	29.930999999999997	0.0	0.0
chocolate	6	ounces	semisweet chopped bittersweet	98.6562	16.1082	3.5039999999999996	2.4494
heavy cream	1/3	cup		136.0	1.0959999999999999	1.136	14.432
butter	2	tablespoons		171.0	7.857	5.343	14.4

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.