INGREDIENTS

INSTRUCTIONS

Yield: 8 servings -MARILYN FRIEMAN (WJFH60B) 2 lb SWEET POTATOES; OR YAMS
~BAKED 1/4 lb ALMONDS; SLICED 1 c SUGAR 2 EGG WHITES; AT ROOM TEMP. 5
ORANGES; HALVED, -FRUIT REMOVED 1 ts VANILLA From MOROCCO PLACE POT. AND
ALMONDS IN FOOD PROCESSOR AND PROCESS TILL SMOOTH. HEAT IN NON STICK PAN.
REMOVE 4 TLB. FROM CUP OF SUGAR AND SET ASIDE. PLACE REMAINING SUGAR IN NON
STICK FRY PAN. TURN HEAT UP AND LET SUGAR BROWN, STIRRING CONSTANTLY. DON'T
LET IT BURN TOO MUCH. TRY TO ACHIEVE A WARM CARAMEL COLOR. WHEN DONE POUR
ALMOST ALL INTO THE HOT SWEET POT. MIXTURE. STIR IT QUICKLY BEFORE CARAMEL
HARDENS. (IT WILL HAPPEN QUICKLY.) PLACE THE PUDDING IN A GLASS PIE PAN,
INDIVIDUAL OVEN PROOF PANS OR IN SCOOPED OUT ORANGE RINDS. HEAT OVEN TO
350.
PREPARE MERINGUE. PLACE EGG WHITES IN SMALL MIXING BOWL. MIX AT HIGHEST
SPEED, UNTIL WHITES ARE FROTHY AND SEMI STIFF PEAKS ARE FORMED. SLOWLY ADD
REMAINING 4 T.. OF SUGAR. CONTINUE BEATING UNTIL STIFF PEAKS. STIR IN
VANILLA. TOP THE PUDDING MIXTURE WITH THE MERINGUE. MAKE PEAKS BY TOUCHING
THE MERINGUE LIGHTLY WITH SPATULA. BAKE FOR 15 MINUTES UNTIL THE PEAKS ARE
BROWN. REMOVE FROM OVEN. REHEAT THE REMAINING CARAMEL IN THE PAN. DRIZZLE
THIS OVER THE TOP OF THE MERINGUE.
MAKES 10 SERVING. FROM THE ST. PETE. TIMES 4/16/92 THIS SOUNDS SO GOOD
AFTER TYPING I THINK I'LL TRY IT MYSELF. HOPE YOU LIKE IT LET ME KNOW IF
YOU TRY IT.
:          MARILYN IN ST.PETE. WJFH60B Reformatted by Elaine Radis
Posted to JEWISH-FOOD digest V97 #102 by Nancy Berry <nlberry@prodigy.net>
on Mar 27, 1997

A Message from our Provider:

“You’re never too old for God”