Framboises Almond Square with Glossy Meringue
Raspberries and almonds are a perfect marriage made in Heaven.
There is no change you have to make to this dessert.
If it is not broken do not fix it.
DO not mess with something that works :o)
- 7 oz
- almond paste
- 1 c
- 1/2 c
- brown sugar
- 2 c
- 1 tsp
- almond flavor
- 1 medium
- egg beaten
- 11/2 c
- raspberries jam
- 2 large
- egg whites
- 1 c
- 1/4 tsp
- cream of tartar
Grate the almond paste and add to a medium bowl. Add the butter and sugar and beat until soft. Add the beaten egg and almond extract. Mix in the flour and stir until well blended. In baking pan bake mixture for about 20-25 minutes or until light golden brown. After cooling, evenly spread the raspberries jam on top .
When making a meringue you have to have patience other wise do not dare to make one...It takes time!
Whip the sugar well every time you add it. Add about 3TBS each time. Every time I make a meringue it takes me at least 20 minutes. I love mine real glossy and of course with all the sugar well incorporated and dissolved. That is the key of a successful meringue.
Let me know if it is a success!!