| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Essnce12 |
8 |
servings |
INGREDIENTS
| 3 |
|
Egg whites; at room temperature |
| 1 |
c |
Sugar |
| 1 |
pn |
Salt |
|
|
(or a pinch of cream of tartar) |
| 2 |
c |
Fresh berries |
| 2 |
c |
Sweetened whipped cream |
| 3 |
|
Mint sprigs |
INSTRUCTIONS
Preheat oven to 300 degrees. Add the egg whites and salt to a mixing bowl.
Beat on medium until soft peaks form. Add the sugar and continue to beat
until very stiff peaks form. Fill your pastry bag with the meringue,
handing it gently. Pipe out eight 3-inch diameter rings on the lined sheet
tray. You want to pipe it so the middle is free to be filled later. Place
in the oven and cook for 35 minutes. Turn off the oven and allow to sit for
1 hour. Serve with the berries, cream and mint. This recipe yields 8
dessert servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2170 broadcast 08-12-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
10-17-1996
Recipe by: Emeril Lagasse
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