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Almond Chiffon Pie
3 beaten egg yolks
2 Tbsp. water
scant 1/2 c. sugar
pinch of salt
3 Tbsp. lemon gelatin
1 c. hot water
juice of 1/2 lemon
1 Tbsp. almond extract
3 egg whites
1/2 tsp. cream of tartar
1/3 c. sugar
1 tsp. almond extract
1/2 to 3/4 c. toasted sliced almonds
baked pastry shell
1 c. whipping cream
3 Tbsp. powdered sugar
2 tsp. almond extract
Cook together egg yolks, 2 tablespoons water and 1/2 cup sugar until thick. Add
a pinch of salt. Dissolve lemon gelatin in 1 cup hot water plus the juice of 1/2
lemon. Add
this to cooked mixture and let set until congealed. Beat until light and fluffy.
Add 1 tablespoon almond extract. Beat egg whites until foamy; add cream of
tartar, 1/3 cup sugar and 1 teaspoon almond extract to egg whites. Beat until
very stiff. Combine beaten egg whites with gelatin mixture. Fold in toasted
sliced almonds. Put in baked pastry shell. Whip whipping cream, powdered sugar
and 2 teaspoons almond extract until stiff. Cover pie with whipped cream. (This
is enough to flute edge of pie.) Sprinkle toasted sliced almonds on top.
http://www.nancyskitchen.com
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