| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dessert | 6 | Servings | |
INGREDIENTS
| 4 | Egg whites; room temp | |
| 3/4 | c | Sugar |
| 1/4 | ts | Cream of tartar |
| 1 | ts | Cornstarch |
| 3/4 | c | Heavy cream |
| 1 1/2 | c | Assorted berries (diced strawberries & whole blueberries) |
INSTRUCTIONS
From: crosby1@ix.netcom.com (Andrew Yale ) Date: 13 Jul 1995 06:17:43 -0600 Beat egg whites until frothy. Continue to beat and gradually add sugar. Beat until soft peaks form, then beat in cream of tartar and cornstarch. Continue beating until stiff peaks form. Line a 9x13 inch baking sheet with waxed paper. Spread the meringu evenly over the paper and bake at 350 deg.F 12-15 min. until lightly browned. Cool completely. Invert the meringue onto the work surface on another sheet of waxed paper. Carefully peel off the first sheet of waxed paper. Beat the cream until stiff. Spread the whipped cream evenly over the meringue. Place the berrries over the whipped cream. Beginning at one long edge and using the sheet of waxed paper as a guide, roll the meringue over the berries, jelly-roll style. Transfer to a serving platter. Garnish with additional berries and mint leaves if desired. Cut into 2 inch slices and serve. Serves 6. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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