| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Candy | 24 | Servings | |
INGREDIENTS
| 3 | Egg whites | |
| 1/8 | ts | Cream of tartar |
| 1 | c | Sifted castor sugar (granulat) |
| 1 | ts | Instant coffee powder |
| 3/4 | c | Cream |
| Vanilla essence |
INSTRUCTIONS
From: ynnuf@yetti.amigans.gen.nz (Doreen Randal) Date: Thu, 11 Nov 93 13:20:58 PST Line 3 trays with non-stick paper. Beat egg whites on low speed with electric beater until frothy. Add cream of tartar and beat on highest speed until peaks hold their shape. Gradually beat in 3 Tbs of sifted sugar and continue beating for 2-3 mins. until mixture is stiff. Remove beaters and sprinkle coffee powder and remaining sugar over the mixture and fold in quickly and carefully with a metal spoon. Pipe or drop tsp of the mixture on to trays. Bake in a slow oven 125 degs C. for 1 hr. Turn the meringues with a spatula and lightly press the centre with thumb. Leave in oven another 30 mins. with heat off, and allow to dry out completely. Cool and join in pairs with vanilla flavoured whipped cream. Serve in small paper cases if wished. Makes 2 dozen. Meringues may be made well in advance and stored in an airtight tin. Join with cream just before serving. REC.FOOD.RECIPES ARCHIVES /MISC From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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