Name: Raspberry Meringue Mountains
Ingredients: 1/2 c Confectioners' sugar; 1/2 ts Salt; 1 1/2 c All-purpose flour; 1/2 c Ground toasted almonds; 1 ts Almond extract; 1 c Unsalted butter; 1 c Freshly squeezed lime juice; 2 Limes; Zest of; 1 1/4 c Sugar; 5 Egg yolks; 2 tb Unsalted butter; 3 c Fresh raspberries; 5 Egg whites; 1 Pinches cream of tartar; 1 c Sugar

The “god” of this twentieth century no more resembles the Supreme Sovereign of Holy Writ than does the dim flickering of a candle the glory of the midday sun. The “god” who is now talked about in the average pulpit, spoken of in the ordinary Sunday School, mentioned in much of the religious literature of the day, and preached in most of the so-called Bible Conferences is the figment of human imagination, an invention of maudlin sentimentality. The heathen outside of the pale of Christendom form “gods” out of wood and stone, while the millions of heathen inside Christendom manufacture a “god” out of their own carnal mind. In reality, they are but atheists, for there is no other possible alternative between an absolutely supreme God, and no God at all. A “god” whose will is resisted, whose designs are frustrated, whose purpose is checkmated, possesses no title to Deity, and so far from being a fit object of worship, merits nought but contempt.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Caprial2	8	servings

INGREDIENTS

1/2	c	Confectioners' sugar
1/2	ts	Salt
1 1/2	c	All-purpose flour
1/2	c	Ground toasted almonds
1	ts	Almond extract
1	c	Unsalted butter
1	c	Freshly squeezed lime juice
2		Limes; Zest of
1 1/4	c	Sugar
5		Egg yolks
2	tb	Unsalted butter
3	c	Fresh raspberries
5		Egg whites
1		Pinches cream of tartar
1	c	Sugar

INSTRUCTIONS

CRUST
LIME CURD
MERINGUE
To prepare the crust, preheat the oven to 350 degrees. Butter 8 tartlet
pans and set aside. Put the confectioners' sugar, salt, flour, almonds, and
almond extract in the bowl of a food processor and process to mix. With the
machine running, add the butter in the feeder tube about 2 tablespoons at a
time. Process until the dough collects on top of the blade. If the dough is
too soft and sticky to handle, cover it in plastic wrap and refrigerate
until it is firmer and less tacky. Press the dough into the prepared
tartlet pans and bake in the oven until golden brown, about 20 minutes.
Remove from the oven and let cool.
To prepare the curd, put the lime juice, zest, sugar, and egg yolks in a
metal bowl, and whisk together. Add the butter and place over the gently
simmering water. Whisk until the curd thickens and coats the back of a
spoon. Pour into prepared tartlet shells. Pile the fresh raspberries in a
pyramid on top of each tartlet.
To prepare the meringue, put the egg whites and cream of tartar in the bowl
of a heavy-duty mixer and mix on high speed until the egg whites are very
fluffy. With the machine running, add the sugar about 1 tablespoon at a
time until all of the sugar is incorporated. Continue to whip on high speed
until the whites are shiny and stiff peaks form. Place the meringue in a
pastry bag fitted with a star tip and pipe strips of meringue over the
raspberries. To brown the outside of the tartlets, place the tartlets on a
broiler pan and brown under the broiler for 2 to 3 minutes. Alternatively,
brown with a propane torch held 6 inches away from the tartlets.
Set tartlets on individual plates and serve immediately.
Converted by MC_Buster.
Per serving: 608 Calories (kcal); 30g Total Fat; (42% calories from fat);
7g Protein; 82g Carbohydrate; 203mg Cholesterol; 177mg Sodium Food
Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 5
1/2    Fat; 4 Other Carbohydrates
Converted by MM_Buster v2.0n.

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