Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Egg whites
1 pn Salt
1 c Granulated sugar
1 tb White vinegar

--------------------------TOPPINGS-------------------------------
2 c Whipping cream
Grapes
Blue plums
Yellow plums
Blueberries

Top this dessert with ripe fall fruit or your choice.

Preheat oven to 275F 140C. Line a large cookie shet withparchment
paper.

In an electric mixer, beat egg whites and salt until soft peaks form.
Gradually add sugar, 2 tb at a time, beating well after each addition.

Add vinegar and heat the mixture until thick, glossy and stiff enough
to support the beater. Mound the meringue onto a cook sheet in an
8-inch circle. Bake for 1 1/4 hours. The meringue mixture should be
cream-coloured and crisp. Bake another 15 minutes if the outside is
still stickyk. Cool and remove from paper onto a serving plate.

In a large bowl, beat whipping cream until still peaks form. Cover
meringue with cream and decorate with fruit. Source: Food Drink
magazine, Autumn 94, by Liquor Control Board of Ontario, Canada.
Article by Lucy Waverman

Fall Feast menu: Fall Feast - Corn Chowder Fall Feast - Pork
Tenderloin with Fall Vegetables Fall Feast - Homestyle Potatoes Fall
Feast - Pavlova [above]

[-=PAM=-] PA_Meadows#msn.com

Browse by categories