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Receta French Meringue Strips

Name: French Meringue Strips
Ingredients: 3 c. Pillsbury Best All Purpose Flour*, sifted; 3/4 c. Sugar; 1/2 tsp Salt; 1 c. Butter, softened; 2 x Egg yolks, beaten slightly Water to measure 1/3 c.; 2 tsp Sugar; 1/2 tsp French's Cinnamon; 1 c. Funsten's Almonds, minced; 2 x Egg whites; 1/8 tsp French's Cream of Tartar; 2 c. Confectioners' sugar, sifted; 1 tsp French's Vanilla

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Ingredientes

3 c. Pillsbury Best All Purpose Flour*, sifted
3/4 c. Sugar
1/2 tsp Salt
1 c. Butter, softened
2 x Egg yolks, beaten slightly Water to measure 1/3 c.
2 tsp Sugar
1/2 tsp French's Cinnamon
1 c. Funsten's Almonds, minced
2 x Egg whites
1/8 tsp French's Cream of Tartar
2 c. Confectioners' sugar, sifted
1 tsp French's Vanilla

Direcciones

BAKE at 350 degrees for 10 to 15 min.
MAKES 8 dozen cookies. Sifttogether flour, 3/4 c. sugar, and salt into large bowl. Cut in butter till particles are fine. Place beaten egg yolks in measuring glass and add in sufficient water to equal 1/3 c.. Sprinkle gradually over flour mix, stirring with fork till dough is moist sufficient to hold together. Form into a ball. Refrigeratewhile preparing meringue. Meringue**: Beat 2 egg whites with 1/8 tsp. French's Cream of Tartar till soft mounds form. Gradually add in confectioners' sugar; continue beating till stiff. Stir in vanilla. Roll out dough on floured surface to 20 x 15-inch rectangle. Spread with meringue. Combine 2 tsp. 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 min till delicately browned.*For use with Pillsbury's Best Self-Rising Flour, omit salt; decrease baking time to 8 to 10 min.
**Dough and Meringue may be covered tightly and stored in refrigerator up to 4 days.
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