egg whites, room temperature
almonds, ground and blanched
1Preheat the oven to 325.
2Cut out three 10-inch parchment paper circles and one 10-inch cardboard circle.
3Set the parchment circles on baking sheets.
4Beat egg whites to soft peaks and gradually add 2 1/2 tablespoons of sugar and continue beating until stiff.
5Combine 2 1/2 cups of powdered sugar and ground almonds; fold into egg whites.
6This mixture can now be used to form layers, or designs or whatever your choose.
7Simply spoon mixture into a pastry bag fitted with the tip of your choice, and pipe your designs onto parchment paper covered baking sheets.
8Dust lightly with powdered sugar (optional).
9Then bake the meringue until crisp and very lightly golden (for designs about a half inch thick, it takes 25 to 30 minutes.)
10Cool on the finished baked meringue on racks.