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Toasted sesame seeds add nutty sweetness to airy meringue bread.

Martha Stewart Living, October 2000

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Credit: Reed Davis

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Yield:
Makes about 30 slices
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Ingredients

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Directions

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  • Heat oven to 300 degrees. Line an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan with parchment paper, and set aside. Using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed, until frothy.

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  • While whisking, very slowly add the sugar, and continue whisking until sugar has completely dissolved and the meringue is stiff, about 5 minutes. Fold in flour until combined. Fold in the sesame seeds.

  • Transfer the mixture to the prepared pan, and bake until the meringue is set and lightly browned, 30 to 35 minutes. Remove from oven, turn out bread, and place on a wire rack to cool. When cool, slice as thinly as possible, using a serrated knife. Lay the slices on a parchment-lined baking sheet, return to oven, and bake until slices are lightly browned, 25 to 30 minutes.

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