| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs, Dairy | Desserts, Fruits, La_times | 6 | Servings | |
INGREDIENTS
| 4 | Egg whites | |
| 1/8 | ts | Cream of tartar |
| 1/2 | c | Sugar– |
| (preferably superfine) | ||
| 1 | ts | Vanilla extract |
| 2 | pt | Strawberries |
| 2 | tb | Sugar |
| 1 | tb | Rose geranium leaves, snipped |
INSTRUCTIONS
MERINGUE BASKETS STRAWBERRIES MERINGUE BASKETS:Beat egg whites until foamy. Add cream of tartar and sugar, 1 tablespoon at a time, beating well after each addition until whites are stiff and glossy and sugar is completely dissolved. Fold in vanilla.Spoon egg white mixture into pastry bag. Pipe whites onto parchment-lined baking sheet in 6 3-inch disks; smooth each disk with back of spoon. Attach star tip to pastry bag and pipe whites around outside edge of disk. Repeat twice to form three-tiered side of basket. Bake at 250 degrees 1 hour. Turn off oven and leave meringues inside 6 more hours. STRAWBERRIES:Wash and hull 1/2 pint berries. Crush with fork in large bowl. Add sugar and leaves and stir to combine well. Wash and hull remaining berries, cutting into bite-sized pieces. Combine with crushed berries and spoon into meringue baskets. Formatted by Lynn Thomas dcqp82a. Source: Los Angeles Times 4-16-97. 6 servings. Each serving:121 calories; 39 mg sodium; 0 cholesterol; 0 fat; 28 grams carbohydrates; 3 grams protein; 0.53 grams fiber. Recipe by: Los Angeles Times 4-16-97 Sent to me by "Jack C. Elvis" <[email protected]> so I could check them out for formatting errors, originally posted to Prodigy. By DCQP82A LYNN THOMAS Time: 3:43 PM on Apr 23, 1997
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