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  • Serves: 1 Servings

Swiss Broyage

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • 3 Egg whites
  • 1/8 ts Cream of tartar
  • 1 pn Salt
  • 1 ts Vanilla
  • 3/4 c Sugar
  • 1/4 c Blanched almonds; finely
  • -grated
  • 1/3 c Sifted cornstarch


Combine egg whites, cream of tartar, salt, and vanilla in a large bowl.
Beat (using medium speed if a mixer is used) until egg whites hold soft
peaks. Add 1/2 cup sugar, a tablespoon at a time, beating constantly.
Continue beating until meringue is very stiff and dull. Combine ground
almonds, cornstarch, and remaining sugar. Fold into meringue. This will
make 2 thin 9-inch layers or 24 thin 2-inch cookies.


Chocolate broyage is used like Swiss broyage. Follow the same recipe,
*except* reduce cornstarch to 1 tablespoon, and add 2 tablespoons sifted
unsweetened, dark cocoa. Combine cocoa with sugar, ground nuts and
cornstarch before folding into meringue.

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