| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Meringue de, Fuits/desse |
20 |
Servings |
INGREDIENTS
| 1 |
c |
Egg whites, room temperature |
| 1 |
c |
Sugar |
| 1 |
c |
Powdered sugar |
| 2 |
c |
Heavy cream |
| 2 |
ts |
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
A Message from our Provider:
“What’s missing in the name ‘JES S’? U!”