Almond meringue layers are what you need to make the Swiss Pastry Shop's Black Forest Cake. Almonds add a nice extra crunch and nutty flavor to the light texture of meringue. You'll need to complete the following steps with 1 c. of blanched, slivered almonds:
Place 1 c. blanced, slivered almonds in a small food chopper or food processor.
Pulse until the almonds become very finely chopped.
Reserve the finely chopped almonds in a container, and proceed with the recipe for Meringue Layers and Cookies.
When the meringue is at its final stage (Right before you would put it in a piping bag, Pour the cup of finely chopped almonds along with 1 T cornstarch on top of the meringue.
Gently fold it into the mixture.
Now, put this mixture into a ziploc bag (See the instructions on Meringue Layers and Cookies)
Pipe them out in a circular pattern:
Bake the layers at 300 degrees for about 30 to 40 minutes.
Now go make yourself a Swiss Black Forest Cake!
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