Water 1.5oz
Egg Whites 4oz
Sugar #2 .5oz
Powdered Sugar 2.5oz
Almonds- sliced 3.5oz
- make Italian meringue and fold in sugars and Almonds
Bake higher than normal meringue- 350 for 20
they come out golden brown
Quenelle-
we shaped them using two spoons into a torpedo shape
