| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs, Dairy | Canadian | Fruits, Desserts, Austr-nz | 8 | Servings |
INGREDIENTS
| 6 | Egg whites | |
| 1 1/2 | c | Granulated sugar |
| 2 | tb | White vinegar |
| 1 | ts | Vanilla |
| 1/4 | ts | Cream of tartar |
| 2 | tb | Cornstarch |
| 3 | c | Raspberries |
| 1 | tb | Icing sugar |
| 2 | c | Strawberries, quartered |
| 2 | c | Blueberries |
INSTRUCTIONS
THREE-BERRY COMPOTE In bowl, beat egg whites until soft peaks form. Gradually beat in sugar, one-third at a time, until stiff and glossy. Beat in vinegar, vanilla and cream of tartar. Using fine sieve, shake cornstarch over top; fold in gently. On parchment paper-lined baking sheets, form meringue into 8 ovals about 3-1/2 inches long. Bake in 275F 140C oven for 50-60 minutes or until meringues are crispy outside but still soft inside. Let cool. [Meringues can be stored, uncovered, at room temperature for up to 8 hours.] Three-Berry Compote: Pur.e 1 cup of the raspberries; pressing through sieve into sauce pan. Stir in icing sugar; cook over low heat just until heated through. Stir in strawberries, blueberries and remaining raspberries. Let cool. [Compote can be refrigerated in airtight container for up to 1 day.] To serve, place 1 meringue on each plate. Spoon compote next to meringue. Serve with whipped cream and a macadamia nut or almond praline, and fresh mint. Source: Canadian Living magazine, Feb 95 Presented in article by Elizabeth Baird: "Down Under Comes Over" Recipe by Executive Chef Anthony Spegel, Kingfisher Bay Resort & Village [-=PAM=-] PA_Meadows@msn.com Posted to MM-Recipes Digest V3 #342 From: "Paul A Meadows" <PA_Meadows@msn.com> Date: Sat, 14 Dec 96 21:59:41 UT
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