| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
5 |
Servings |
INGREDIENTS
| 5 |
lg |
Egg whites,, room temperature |
| 1 |
ds |
Salt |
| 1/2 |
ts |
Cream of tartar |
| 9 |
tb |
Granulated sugar |
| 1 1/2 |
c |
Confectioner's sugar,, sifted |
|
|
Garnishes: Orange slices, lemon leaf |
| 5 |
lg |
Egg yolks |
| 1 1/2 |
c |
Orange juice |
| 1 |
ds |
Salt |
| 3/4 |
c |
Confectioner's sugar |
| 1 |
|
Envelope Unflavored gelatin |
| 1 |
tb |
Grated orange rind |
| 1 |
tb |
Grated lemon rind |
| 1 |
c |
Heavy cream |
INSTRUCTIONS
MERINGUE
FILLING
Preparing Meringue:
Beat whites with salt on low speed until frothy. Add cream of tartar, raise
speed to medium. Continue beating while adding 2 tablespoon granulated
sugar. When soft peaks form, add another tablespoon of granulated sugar,
raise speed to high. When stiff peaks form, gradually add remaining
granulated sugar. Fold in confectioners sugar. Line cookie sheet with brown
paper. Draw 9-inch circle on lining. Spoon about 1/3 meringue onto circle,
spread evenly. Spoon remaining meringue into pastry bag. Pipe meringue
along top edge of base to form a shell. Bake 2 hours in preheated 200
degrees oven. Turn oven off, leaving shell to stand 15 minutes. Cool.
Carefully loosen, place on serving plate.
Preparing Filling:
Combine juices in small bowl. Dissolve gelatin in jucies. In saucepan,
combine egg yolks, confectioners sugar and salt. Whisk in juices and
gelatin. Cook over low heat, stirring until gelatin is completely dissolved
and mixture has thickened. Remove from heat, add rinds. Refrigerate until
mixture cools and thickens. Whip cream until stiff and fold into orange
mixture until no white streaks remain. Spoon into meringue shell.
Refrigerate until set, about 2 hours. Garnish and serve.
Recipe by: Dixie Crystal Sugar's
Posted to MC-Recipe Digest V1 #501 by "S. Parks" <CobraSon@concentric.net>
on Mar 5, 1997.
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