| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Fruits | 1 | Servings | ||
INGREDIENTS
| 3 | Egg whites, 1/2 c at room | |
| temperature | ||
| 3/4 | c | Very fine sugar* |
| 3 | c | Ripened or frozen fruit, if |
| frozen thaw | ||
| 1/2 | c | Sugar |
| Framboise, Midori or | ||
| kirschwasser to taste | ||
| depending on fruit | ||
| selected. See Note |
INSTRUCTIONS
(Very fine sugar can be made by blasting white sugar in your food processor - if you don't have a food processor, don't worry about using your regular white sugar. It will dissolve.) Preheat oven to 200øF. Lightly brush butter over the surface of 2 cookie sheets. Sprinkle flour on them and shake the cookie sheets to distribute the flour coating evenly. Beat the egg whites on low speed until they start to foam. Gradually increase the speed to high, add the sugar, a little at a time. Continue beating until the meringue is quite stiff and glossy in appearance. Outfit a pastry ag with a round pastry tube. Fill the bag with the meringue, shaking gently up and down to compact the meringue inside the bag. Press out the meringue mixture into ovals or round. Bake for 2 hours - do not open the oven door during baking. Fruit Sauce: Put fruit in food processor and blend to a fine puree. Strain through a sieve, pushing as much pulp through as possible. Discard any seeds. Add sugar to taste, mixing well. Add liqueor to taste (approximately 2 cups). To serve: Using 2 meringues for each serving, place a scoop of premium ice cream between the two meringues, sandwich fashion, but serve the "sandwich" on its side. Spoon fruit sauce over each serving. How I've done this: Instead of sandwiching the meringues together, I have formed an indentation in the meringue patty before baking. To serve I then scoop ice cream into this indentation, spoon fruit sauce over all and top with slightly sweetened whipped cream. Very good! Note - If you wish to make this a non-alcoholic dessert, replace the liqueors with preferred fruit syrups. Source: The Shoebox Collection, by Ruth Fritz Posted to bakery-shoppe digest V1 Number 036 by Peggy Makolondra <pmakolon@mail.wiscnet.net> on Apr 17, 1997
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