| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 3 |
|
Egg Whites; Large |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Cream Of Tartar |
| 1 1/3 |
c |
Sugar |
| 1 |
ts |
Vanilla Extract |
| 1 |
c |
Potato Chips; Crushed |
| 1 1/2 |
oz |
Unsweetend Chocolate |
| 1 |
c |
Milk |
| 1 |
tb |
Flour; Unbleached |
| 1/4 |
ts |
Salt |
| 3 |
|
Egg Yolks; Large,Beat Slight |
| 1 |
tb |
Butter |
| 1/2 |
ts |
Vanilla Extract |
| 1/2 |
c |
Heavy Cream;Sweeten, Whipped |
INSTRUCTIONS
Preheat oven to 300 degrees F. Beat egg whites with salt and cream of
tartar until foamy. Add 1 cup of sugar slowly, and beat until meringue
stands in very stiff peaks (about 10 to 15 minutes). Add vanilla and mix
thoroughly. Fold in potato chips. Cover cookie sheet with unglazed paper
(baking parchment or brown paper bag). Spread meringue on paper in 2 rounds
9 inches in diameter and about 3/4-inch thick. Bake 45 minutes. Cool. Place
chocolate and milk in saucepan.
Cook and stir over medium heat until chocolate is melted. Beat with
electric mixer until blended. Combine 1/3 cup sugar, flour, and salt. Add
to chocolate mixture slowly, stirring well. Cook and stir until thick,
about 10 to 15 minutes. Add slightly beaten egg yolks slowly to chocolate
mixture, blending well. Cook for 3 minutes longer, stirring constantly.
Remove from heat. Stir in butter and vanilla. Cool to room temperature.
Spread cooled chocolate filling on one meringue, then place second meringue
on top. Spread sides with sweetened whipped cream. Chill until ready to
serve, but don't keep in refrigerator mor than a few hours, lest the
meringues wilt. Serve with more whipped cream or vanilla ice cream.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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