The year was 1997. I saw this recipe in Gourmet magazine and planned on making it for an upcoming dinner party. I read the recipe over and over, counted the steps involved, placed it back in my file box and decided on something a little simpler.
Time passed, another dinner party in the works and out came the recipe. Once again back into the file. This went on a few more times until last week when I decided to get over my hesitation and make it. Yes, it took eighteen years for me to just do it. In the end it wasn’t as hard as I had thought it would be. This is a dessert that works best if you make it over a few days.. The almond brittle can be done a week ahead. You can turn the brittle into almond butter a few days ahead, the meringue layers the day before.
I’m sending you over to the Epicurious site for the recipe. Don’t wait as long as I did to try it. I will say that it is a rather sweet dessert and can easily serve 12. Leftovers are pretty good too!