| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
1 |
Recipe |
INGREDIENTS
| 6 |
|
Egg whites (cold) |
| 2 |
c |
Granulated white sugar |
| 1 1/2 |
ts |
White vinegar |
| 1 |
pt |
Heavy cream |
| 1 |
ts |
Vanilla |
| 1 |
pk |
Plain gelatin |
| 2 |
tb |
Warm water |
| 2 |
pt |
Stawberries |
INSTRUCTIONS
Beat egg whites until foamy. Add sugar and vinegar alternately very slowly.
When stiff, pour into a 9" spring form pan, which has been HEAVILY GREASED.
Coat sides and bottom of pan to form a shell of the meringue. Bake at 275
degrees for 1 hour without peeking (don't open oven door). Open the oven
after the hour is up and leave for another 1 1/2 hours with heat off. Cool
completely. Soften gelatin in warm water for a few minutes and when
completely cool, whip the cream, add gelatin mixture, vanilla and a little
sugar if desired. Take out about 8 big stawberries for decoration and slice
the rest. Fold sliced stawberries into the whipped cream. Skim off the hard
top of the center of the meringue. Fill shell with the strawberry mixture.
Crumble the hard top extra meringue on top and decorate with whole
strawberries. Chill at least 6 hours. Wow!
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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