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. Recipe by: The Art of Fine Baking by Paula Peck Posted to recipelu-digest Volume 01 Number 568 by "Valerie Whittle"
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|Serving Size: 1 Serving (1049g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 9 (0%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 986.8mg||34 %|
|Potassium 1009mg||27 %|
|Total Carbohydrate 455.4g||134 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 455.1g|
|Protein 64.8g||93 %|
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Calories per serving: 2041
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