MERINGUE
ALMOND CREAM FILLING
TOPPING
From: Lilia Prescod <papresco@NETCOM.CA>
Date: Wed, 21 Aug 1996 21:02:47 -0400
Let egg whites stand until warmed to room temp; beat until frothy. Add
salt, cream of tartar and vanilla. Beat until whites begin to hold their
shape. Very gradually beat in 1 1/2 c sugar and continue to beat until
stiff but not dry. On 12 inch heatproof flat plate spread about 1/3 of
meringue to within 1 inch of edge. Pile remaining meringue around edge to
height of about 2 1/2 inches. Leaving centre unfilled. Bake in preheated
very slow oven for 15 minutes. Cool. Pour almond cream filling carefully
into centre. Chill for several hours. Just before serving, prepare
peaches, sprinkle with lemon juice, and sweeten. Arrange peaches and
berries on pie.
ALMOND CREAM FILLING In top part of small double boiler, mix 2 T flour,
1/3 c. sugar and a dash of salt. Gradually stir mixture into 6 beaten egg
yolks until mixture coats a metal spoon. Remove from heat and add 1/2 t
each of vanilla and almond extracts. Chill; fold in 3/4 c heavy cream,
whipped.
The two preceding recipes are just 2 of many which you may find at the
following web-site. When you get here you'll have to type in "peaches" to
search and I requested 250 recipes (the max) But I didn't get THAT many!!
http://recipes.wenzel.net/recipes/search_titles.htm
EAT-L Digest 20 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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