| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Fuits/desse, Meringue de | 20 | Servings | |
INGREDIENTS
| 1 | c | Egg whites, room temperature |
| 1 | c | Sugar |
| 1 | c | Powdered sugar |
| 2 | c | Heavy cream |
| 2 | t | Sugar |
| 10 | Strawberries, cut in half | |
| 1 | Kiwi, peeled and sliced | |
| 20 | Blueberries | |
| 20 | Mint leaves |
INSTRUCTIONS
Whip whites until foamy. Gradually add sugar whipping until very, very stiff, about 5 minutes. On low speed gradually add powdered sugar and whip 10 seconds. Do not over mix! With a large star tip pipe onto a parchment paper lined sheet pan either finger shapes or round rosettes. Let dry overnight over a hot oven or place in a 200 degree oven for 4 hours. Whip cream with sugar until stiff. Pipe whipped cream on finger shaped meringue and top with another to form a sandwich. Tuck sliced fruit and mint leaves into cream laying meringue on its side. For rosette meringues, pipe cream on top an place fruit and mint leaves on cream. Yield: 40 pieces or 20 sandwiches BAKERS' DOZEN GALE GAND SHOW#BD1A33, Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MCBusted by Gail Shermeyer <[email protected]> on Mar 19, 1997 Posted to MC-Recipe Digest V1 #531 by [email protected] (Shermeyer-Gail) on Mar 21, 1997
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