Yield: 8 servings
|8 \N||Egg whites|
|1 teaspoon||Fresh lemon juice|
|½ teaspoon||Almond extract|
1. Grease a bundt pan heavily with vegetable oil. Preheat oven to 350 degrees. 2. In a large mixing bowl beat the egg whites with an electric mixer. As the whites begin to feel and look firm begin adding the sugar by teaspoons. Don't rush the mixing. Mix well after each addition before adding more sugar. 3. Add the almond extract and continue beating until whites hold their shape. 4. Carefully spoon the whites into the bundt pan. Make sure there are no air pockets.
Push a knife blade down into meringue slowly to get rid of the air pockets. Cover the top of the meringue with waxed paper and put the pan into a larger round pan. 5. Add water to the larger pan to come halfway up the sides of the bundt pan. Bake until the meringue is firm and dry, about 30-35 minutes. 6. Remove the pans from oven and place the bundt pan on a cooling rack. Cool the meringue cake completely before removing from the bundt pan onto a serving plate.
Top with your choice of topping and slice carefully with a serrated knife or slice first, then top each individual serving.
* This does not keep well so plan to serve the same day you prepare it.
Recipe By : Jo Anne Merrill