|1 cup||Granulated sugar|
|1 tablespoon||White vinegar|
|2 cups||Whipping cream|
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 1¼ 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]
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