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Name: French Meringue Strips
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: French
Ingredients: Water to measure 1/3 cup; 2 ts Sugar; 2 Egg yolks; beaten slightly; 2 Egg whites; 3/4 c Sugar; 1/2 ts Salt; 1 c Butter softened; 3 c All Purpose Flour

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INGREDIENTS

Water to measure 1/3 cup
MERINGUE
2 ts Sugar
2 Egg yolks; beaten slightly
2 Egg whites
3/4 c Sugar
1/2 ts Salt
1 c Butter ; softened
3 c All Purpose Flour

Servings

INSTRUCTIONS

BAKE at 350 degrees for 10 to 15 minutes. MAKES 8 dozen cookies. Sift together flour, 3/4 cup sugar, and salt into large bowl. Cut in butter until particles are fine. Place beaten egg yolks in measuring glass and add enough water to equal 1/3 cup. Sprinkle gradually over flour mixture, stirring with fork until dough is moist enough to hold together. Form into a ball. Chill while preparing meringue. Meringue**: Beat 2 egg whites with 1/8 teaspoon Frenchs Cream of Tartar until soft mounds form. Gradually add confectioners sugar; continue beating until stiff. Stir in vanilla. Roll out dough on floured surface to 20 x 15-inch rectangle. Spread with meringue. Combine 2 teaspoons 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 minutes until delicately browned. *For use with Pillsburys Best Self-Rising Flour, omit salt; decrease baking time to 8 to 10 minutes. **Dough and Meringue may be covered tightly and stored in refrigerator up to 4 days. NOTES : "Senior Winner in Pillsburys 5th Grand National Recipe and Baking Contest. Adapted by Ann Pillsbury." Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet Posted to MC-Recipe Digest V1 #849 by NGavlak@aol.com on Oct 16, 1997

NOTES

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French Meringue Strips

Water to measure 1/3 cup
 MERINGUE
2 ts Sugar
2 Egg yolks; beaten slightly
2 Egg whites
3/4 c Sugar
1/2 ts Salt
1 c Butter softened
3 c All Purpose Flour

BAKE at 350 degrees for 10 to 15 minutes. MAKES 8 dozen cookies. Sift  together flour, 3/4 cup sugar, and salt into large bowl. Cut in butter  until particles are fine. Place beaten egg yolks in measuring glass and add  enough water to equal 1/3 cup. Sprinkle gradually over flour mixture,  stirring with fork until dough is moist enough to hold together. Form into  a ball. Chill while preparing meringue. Meringue**: Beat 2 egg whites with  1/8 teaspoon Frenchs Cream of Tartar until soft mounds form. Gradually add  confectioners sugar; continue beating until stiff. Stir in vanilla. Roll  out dough on floured surface to 20 x 15-inch rectangle. Spread with  meringue. Combine 2 teaspoons 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  minutes until delicately browned. *For use with Pillsburys Best  Self-Rising Flour, omit salt; decrease baking time to 8 to 10 minutes.  **Dough and Meringue may be covered tightly and stored in refrigerator up  to 4 days.    NOTES : "Senior Winner in Pillsburys 5th Grand National Recipe and Baking  Contest. Adapted by Ann Pillsbury."  Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet    Posted to MC-Recipe Digest V1 #849 by NGavlak@aol.com on Oct 16, 1997

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Nutrition

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Serving Size: 1 Serving (2068g)
Recipe Makes: 1 Servings

Calories: 5020
Calories from Fat: 1697 (34%)

Amt Per Serving		% DV

	Total Fat 188.5g	251 %
	Saturated Fat 117.2g	586 %
	Monounsaturated Fat 48.1g
	Polyunsanturated Fat 8.5g
Cholesterol 488mg		150 %
Sodium 1973.7mg		68 %
Potassium 1146.1mg		30 %
Total Carbohydrate 764.3g		225 %
	Dietary Fiber 10.9g	43 %
	Sugars, other 753.5g
Protein 83.9g		120 %
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Calories per serving: 5020

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