• Prep Time:
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  • Serves: 1 Servings

French Meringue Strips

  • Recipe Submitted by on

Category: Cookies, Desserts

 Ingredients List

  • 3 c Pillsbury Best All Purpose
  • -Flour*, sifted
  • 3/4 c Sugar
  • 1/2 ts Salt
  • 1 c Butter; softened
  • 2 Egg yolks; beaten slightly
  • Water to measure 1/3 cup
  • 2 ts Sugar
  • 1/2 ts French's Cinnamon
  • 1 c Funsten's Almonds; chopped


2 Egg whites
1/8 ts French's Cream of Tartar
2 c Confectioners' sugar; sifted
1 ts French's Vanilla

BAKE at 350 degrees for 10 to 15 minutes. MAKES 8 dozen cookies. Sift
together flour, 3/4 cup sugar, and salt into large bowl. Cut in butter
until particles are fine. Place beaten egg yolks in measuring glass and add
enough water to equal 1/3 cup. Sprinkle gradually over flour mixture,
stirring with fork until dough is moist enough to hold together. Form into
a ball. Chill while preparing meringue. Meringue**: Beat 2 egg whites with
1/8 teaspoon French's Cream of Tartar until soft mounds form. Gradually add
confectioners' sugar; continue beating until stiff. Stir in vanilla. Roll
out dough on floured surface to 20 x 15-inch rectangle. Spread with
meringue. Combine 2 teaspoons sugar, cinnamon and almonds. Sprinkle over
meringue. Press in slightly with spatula. Cut into 3 x 1-inch bars. Place
on ungreased baking sheets. Bake in moderate oven (350 degrees) 10 to 15
minutes until delicately browned. *For use with Pillsbury's Best
Self-Rising Flour, omit salt; decrease baking time to 8 to 10 minutes.
**Dough and Meringue may be covered tightly and stored in refrigerator up
to 4 days.

NOTES : "Senior Winner in Pillsbury's 5th Grand National Recipe and Baking
Contest. Adapted by Ann Pillsbury."

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