Meringue fruit torte

6 Servings

Ingredients

Quantity Ingredient
MERINGUE
2 Egg whites at room temp.
½ teaspoon White vinegar
pinch Salt
½ cup Granulated sugar
LEMON SAUCE
⅔ cup Granulated sugar
2 teaspoons Cornstarch
1 teaspoon Grated lemon peel
⅓ cup Water
⅓ cup Fresh lemon juice
1 Egg, beaten
2 cups Cut-up fresh fruit
Garnish: Mint leaves

Directions

To make meringue: In bowl, combine egg whites, vinegar, and salt.

Beat until soft peaks form. Add sugar, 1 tbsp (15 ml) at a time; beat until stiff peaks form.

Line a baking sheet with parchment or brown paper (aluminum foil may also be used). Draw a circle with an 8-inch diameter. Spoon egg-white mixture on paper pattern; with a spoon shape mixture into a circle with sides about 2 inches higher than centre. Or prepare individual meringues 2 inches in diameter.

Bake single meringue in 250F oven for about 1½ hours or until slightly coloured. Turn off oven and leave meringue to cool for 2 hours or overnight before removing from oven. Carefully remove from paper. (Bake individual meringue for 50 to 60 minutes).

To make lemon sauce: In small saucepan, combine sugar, cornstarch, and lemon peel. Stir in water and lemon juice; cook over medium heat, stirring constantly until slightly thickened. Carefully stir one-quarter of hot mixture into beaten egg to prevent egg from coagulating; return to hot mixture, stirring constantly. Cook and stir for 4 minutes or until thickened. Cover and refrigerate.

Just before serving, combine cut-up fruit with lemon sauce. Spoon into meringue shell and serve, garnished with mint leaves.

Preparation 1 hour, Cook 1 ½ hour. 6 servings 192 Calories per serving, 2½ grams protein, 1⅒ grams fat, 45⅒ grams carbohydrate, 1.0 grams of fibre

My Note: Lemon sauce can be made with two egg yolks if you are unconcerned about cholesterol. Check the meringue at about 40 minutes - tastes good without the extra drying time for eating the same day.

Source: Eat Well, Live Well - Canadian Dietetic Association Similar to Australian recipe for Pavlova. Posted by Elizabeth Rodier

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