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 ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.