| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Egg whites |
| 1/4 |
ts |
Cream of tartar |
| 1 |
c |
Granulated sugar |
| 1 |
pk |
(3-oz) cream cheese, softened |
| 1/3 |
c |
Powdered sugar |
| 1 1/2 |
ts |
Strawberry-flavored gelatin |
| 1/2 |
ts |
Vanilla extract |
| 1/2 |
pt |
Whipping cream, whipped |
| 1 |
pt |
Strawberries, sliced |
| 1/2 |
c |
Strawberry preserves |
INSTRUCTIONS
MERINGUE
FILLING
TOPPING
To make meringue: Preheat oven to 275 degrees farenheit. Cover a baking
sheet with parchment paper (preferred) or aluminum foil. Mark 9" circle or
whatever shape strikes your fancy (a heart works well). Set aside.
In a mixing bowl, beat eggs whites until foamy. Add cream of tartar and
beat until soft peaks form. Gradually beat in sugar and continuing beating
until stiff peaks form. Put small amount of meringue in a pastry bag and
pipe around edge of your marked design on the parchment. Take remaining
meringue and smooth inside your piped design. With the back of a spoon
build up edge a bit.
Bake for 1 hour. Turn off oven and leave for additional hour - do not open
oven door. Remove from oven and cool completely.
Preparing the filling: Beat cream cheese, sugar, strawberry gelatin and
vanilla until smooth and fluffy. Setting aside one cup of the whipped cream
for decoration, fold in remaining whipped cream. Fill the meringue shell.
Refrigerate until set.
Preparing the topping : Stir together sliced strawberries and the
preserves. Remove meringue from refrigerator. Spread strawberry mix on top
of filling. Decorate with reserved whipped cream.
Serves 6-8
Posted to MC-Recipe Digest V1 #508 by Peggy Makolondra
<pmakolon@mail.wiscnet.net> on Mar 9, 1997.
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