From: Executive chef Jeffrey Buben, Vidalia Restaurant, Washington, D.C. Yield: 6 servings. 1⁄2 cup sugar 1⁄4 cup water 1 medium Vidalia Onon 2 medium Granny Smith apples 3⁄4 cup all-purpose flour 3⁄4 cup almond flour** 11⁄2 cups unsalted butter 6 egg whites 11⁄3 cups sugar Preheat oven to 350°F. In a small saucepan, combine sugar and water. Cook over medium heat until it develops a caramel consistency (approximately 355°F on a candy thermometer). Carefully pour the hot caramel into the ...
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