| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
New Zealand |
Gma2 |
1 |
servings |
INGREDIENTS
| 4 |
|
Egg whites |
| 1 |
|
Pinches salt or cream of tartar |
| 3/4 |
c |
Sugar |
| 1/4 |
c |
Sugar |
| 1 |
tb |
Cornstarch |
| 1 |
ts |
Vanilla extract |
| 1 |
ts |
Vinegar |
INSTRUCTIONS
Turn on the oven to 325 degrees. Prepare the tin or tray for baking, using
baking paper, or butter greaseproof paper and run under the cold tap. Shake
off excess water and place in tin or on the tray ready for baking. Beat the
egg whites to a foam, then add the salt or cream of tartar. Continue to
beat to a stiff foam--when the peaks curl over. Gradually add the 3/4 cup
sugar while beating all the time. Continue to beat until the peaks stand
up--the stiff stage.
Mix the 1/4 cup sugar and cornstarch and quickly beat this into the
meringue. Beat the vanilla and vinegar into the meringue until just mixed.
Pile high on the prepared paper. Place in the oven to cook, and turn the
oven down to 120 degrees or the lowest temperature you can set your oven.
Cook for 2 to 2 1/2 hours, then turn off oven. Leave for 30 minutes, then
take out. While still warm, peel off paper and place on serving dish. When
cold, top with whipped cream and fresh fruit or berries. Serve
chilled--freezes well.
Jan Clifford is a cooking instructor in Christchurch, New Zealand.
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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