| 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 <4paws@netrax.net> on
Mar 19, 1997 Posted to MC-Recipe Digest V1 #531 by 4paws@netrax.net
(Shermeyer-Gail) on Mar 21, 1997
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