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Finocchio568 wrote: > > Well you can beat 4 egg whites til stiff but that amount seems like a lot and > you will probably end up with almond meringues. Amaretti are essentially almond meringues. They have eggwhites in them. > There are many different types of amaretti recipes. Are you looking for the > chewy type or the more crunchy type like those commerical ones you see in the > red tins from Italy? |
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