| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dessert | 8 | Servings | |
INGREDIENTS
| 1 | pk | (6-ounce) semisweet chocolate pieces |
| 2 | Beaten egg yolks | |
| 1/4 | c | Water |
| 1 | c | Whipping cream |
| 1/4 | c | Sugar |
| 1/4 | ts | Cinnamon |
| 2 | Egg whites | |
| 1/2 | ts | Vinegar |
| 1/4 | ts | Salt |
| 1/2 | c | Sugar |
| 1/4 | ts | Cinnamon |
INSTRUCTIONS
CINNAMON MERINGUE SHELL From: Brenda Adams <ADAMSFMLE@AOL.COM> Date: Mon, 22 Jul 1996 12:48:58 -0400 Source: Better Homes and Gardens New Cookbook Melt chocolate over hot water. Cool slightly; spread 2 tablespoons over bottom of cooled Cinnamon Meringue Shell. To remaining chocolate, add egg yolks and water; blend; chill till thick. Combine cream, sugar, and cinnamon; whip till stiff. Spread half over chocolate in shell; fold remainder into chocolate mixture, spread on top. Chill several hours or overnight. Makes 8 to 10 servings. Cinnamon Meringue Shell: Beat 2 egg whites with 1/2 teaspoon vinegar and 1/4 teaspoon salt till frothy. Blend 1/2 cup sugar and 1/4 teaspoon cinnamon; add to egg whites a little at a time, beating to very stiff peaks. Cover cooky sheet with heavy paper. Trace 8-inch circle in center. Spread meringue on circle; shape into shell-make bottom 1/2 inch thick and mound around edge to 1 3/4 inches high. Bake at 275 degrees for 1 hour. Turn off heat; let dry in oven (door closed) 2 hours. EAT-L Digest 21 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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