| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 4 |
|
Egg whites |
| 1 |
pn |
Salt |
| 1 |
c |
Granulated sugar |
| 1 |
tb |
White vinegar |
| 2 |
c |
Whipping cream |
|
|
Grapes |
|
|
Blue plums |
|
|
Yellow plums |
|
|
Blueberries |
INSTRUCTIONS
TOPPINGS
Top this dessert with ripe fall fruit or your choice.
Preheat oven to 275F 140C. Line a large cookie shet withparchment paper.
In an electric mixer, beat egg whites and salt until soft peaks form.
Gradually add sugar, 2 tb at a time, beating well after each addition.
Add vinegar and heat the mixture until thick, glossy and stiff enough to
support the beater. Mound the meringue onto a cook sheet in an 8-inch
circle. Bake for 1 1/4 hours. The meringue mixture should be cream-coloured
and crisp. Bake another 15 minutes if the outside is still stickyk. Cool
and remove from paper onto a serving plate.
In a large bowl, beat whipping cream until still peaks form. Cover meringue
with cream and decorate with fruit. Source: Food & Drink magazine, Autumn
94, by Liquor Control Board of Ontario, Canada. Article by Lucy Waverman
Fall Feast menu: Fall Feast - Corn Chowder Fall Feast - Pork Tenderloin
with Fall Vegetables Fall Feast - Homestyle Potatoes Fall Feast - Pavlova
[above]
[-=PAM=-] PA_Meadows@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Man’s way leads to a hopeless end — God’s way leads to an endless hope.”