Easy Sans Rival

by Cassandra

Information

Ingredients

10 egg whites at room temperature
1/4 tsp cream of tartar
1 cup sugar
2 cups finely chopped almonds
for the filling and frosting:
6 egg yolks
1/2 cup light corn syrup
2 tbsp water
1/4 cup sugar
2 sticks butter at room temperature (1/2 lb)
for the topping:
1/2 cup finely chopped almonds

Directions

1) Beat egg yolks until it turns light yellow.

2) Heat corn syrup, sugar and water over low heat. Cook for 2 minutes after it boils.

3) Pour the syrup into the egg yolk slowly while beating on medium speed. Set aside to cool down.Cream softened butter and gradually beat in cooled yolk mixture.Set aside.

4) Preheat oven to 325F. Line three cookie sheets or jelly roll pan with parchment paper.

5) Generously grease and flour the parchment paper (very important so the meringue will not stick; if you use the Reynolds Release foil, then you don't have to grease and flour)

6) Beat egg whites and of tartar until soft peaks form. Add sugar a tablespoon at a time, beating well after each addition. Beat until stiff.

7) Fold in ground almonds and spread evenly on the cookie sheets about 1/4 inch thick.

8) Bake for about 30 minutes or until golden brown.

9) Cut the wafer into desired size while still warm. Peel off the paper or foil. If the parchment paper is sticking, cover with damp towel for a minute or so.

10) Spread the frosting thinly on top of each meringue and stack another meringue, repeat with the layering . Don't put too much frosting in each layer or you wouldn't have enough to frost the outside of the Sans Rival.

11) Sprinkle chopped almonds on the top and sides. Chill in the fridge for a couple of hours.