| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Russian | Desert | 8 | Servings |
INGREDIENTS
| 2 | Eggs, separated | |
| 1 | c | Confectioners' sugar |
| 1/3 | t | Salt |
| 2 or 3 drops vanilla | ||
| 1/3 | t | Cream of tartar |
| Cocoa according to pkg | ||
| instructions |
INSTRUCTIONS
Prepare cocoa according to package instructions. Have eggs at room temperature. Add salt and cream of tartar to egg whites and beat until mixture forms rounding peaks. Beat in 1/2 cup sugar, a tablespoon at a time and continue beating until the sugar is dissolved and the mixture forms glossy pointed peaks (takes about 10 minutes). Add the vanilla and continue beating 2 to 3 minutes longer. Beat the egg yolks with the remaining 1/2 cup sugar, a tablespoon at a time, until its heavy and thick enough to float on top of the cocoa. (This will also require about 10 minutes of beating time.) Place the yolk mixture on top of the cocoa and top with the egg white mixture. You will need to use a spoon first before you can drink this. On a cold wintry night it is suggest you might wish to add some cognac to the cocoa. I might also suggest dusting the top of the egg white with nutmeg or cinnamon. Elegant! Posted to MC-Recipe Digest V1 #164 Date: Mon, 22 Jul 1996 03:35:49 -0400 From: CookieTstr@aol.com NOTES : Russian recipe
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