INGREDIENTS

INSTRUCTIONS

MERINGUE
BLUEBERRY FILLING
For the meringue, place egg whites in a mixing bowl and on high speed whip
until the eggs whites are foamy. Add cream of tartar and mix well. Add
sugar with the machine running about 1 tablespoon at a time. Once the sugar
is incorporated let mix until the egg whites are shinny and hold a stiff
peak. Place the meringue in a piping bag fitted with a star tip. Pipe onto
a sheet pan with a parchment paper lining. Pipe 8 4 inch circles onto the
parchment paper. If you like you can draw the circles on the paper to
ensure that you have even circles. Place the meringue in a 250 degree oven
and bake about 1 hour or until dry and crisp. Turn the oven off and allow
meringue to cool in the oven. Remove from the oven and set a side while you
make the blueberry mixture.
For the blueberry filling, heat a large saute pan with butter until
bubbling add blueberries and saute until the blueberries start to soften
about 2 to 3 minutes. Add sugar and brandy and cook until the sugar is
dissolved about minutes. Add spices and mix with berries. Remove from the
heat and allow to cool just a little bit.
To assemble the dish, on each plate place one of the meringue layers. Then
top with some of the blueberry mixture about 1/3 cup. Top with a little bit
of the whipped cream. Then top with another meringue layer. Finish with
more blueberry filling and then top with the last of the whipped cream.
Serve immediately.
Converted by MC_Buster.
Per serving: 588 Calories (kcal); 14g Total Fat; (22% calories from fat);
7g Protein; 104g Carbohydrate; 49mg Cholesterol; 101mg Sodium Food
Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 3 Fat; 6
Other Carbohydrates
Converted by MM_Buster v2.0n.

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