Gourmet noodle kugel with meringue nut topping
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| GOURMET NOODLE KUGEL WITH MERINGUE NUT TOPPING | ||
| A sweet and delectable pareve side dish. | ||
| 6 | eaches | Eggs; separated |
| 1 | pounds | Noodles; boiled and drained |
| ⅔ | cup | Sugar |
| ½ | cup | Oil |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Vanilla Extract |
| ⅔ | cup | Apricot Jam |
| ⅓ | cup | Nuts; finely chopped |
Directions
Beat egg yolks until light and fluffy. Stir in noodles, ⅓ cup of the sugar, oil salt and vanilla extract. Pour into a greased 9 X 13-inch baking pan. Bake in a preheated 350F oven for 40-50 minutes. Remove from oven and spread with apricot jam, then with Meringue Nut Topping. MERINGUE NUT TOPPING: Beat egg whites until frothy.
Gradually add remaining ⅓ cup of sugar and beat until stiff. Fold in nuts. Spread over kugel. Return to oven for additional 20 minutes at 350F. VARIATION: Instead of spreading jam on baked kugel, mix it into btter before baking. Serves 12. From: Classic Kosher Cooking by Sara Finkel Transcribed By: S. Lefkowitz Submitted By SAM LEFKOWITZ On 06-08-95