Meringue by Linda K. Jackson

Author:Linda K. Jackson
Language: eng
Format: epub
Publisher: Gibbs Smith
Published: 2012-06-14T16:00:00+00:00

Almond Marjolaine with Praline Buttercream

Serves 6

The beautiful, delicately layered French marjolaine is rectangular and consists of many layers of nut-meringue and buttercream filling. Our version includes both almonds and pecans. There are many steps in this recipe, but be patient. Every bite of this decadent masterpiece is worth it.

Nut Meringue Layers

Baker’s Joy or any nonstick flour-based baking spray

1 cup blanched whole almonds

1/3 cup flour

2 tablespoons unsweetened cocoa powder

6 large egg whites, room temperature (save yolks for custard)

1 cup superfine sugar

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