Batons Marechaux
Almond-flavored oblong meringue cookies dipped in chocolate at the base.
Ingredients
powdered sugar
3.33 oz (100 g)
cake flour
1 oz (30 g)
almond flour
2.5 oz (75 g)
egg whites
4 oz (120 g)
granulated sugar
1.33 oz (40 g)
tempered chocolate (for decoration)
to taste
Instructions
1
Mixing
Sponge method. Sift the powdered sugar, flour, and almond flour together. Whip the egg whites and granulated sugar into a French meringue. Fold the sifted dry ingredients into the meringue.
2
Shaping
Grease and flour a baking sheet. Using a piping bag fitted with a plain tip (No. 8), pipe strips 2 1/4 inches (7 cm) long.
3
Baking
Bake at 340°F (170°C) for 10 minutes. Remove from the baking sheet and cool on a wire rack.
4
Decorating
Dip the flat bottom of the cookies into tempered chocolate and spread thinly with a spatula.
