INGREDIENTS

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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