Side Pannel
Swiss Broyage
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
Directions
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:
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.
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:
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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