Meringues (bd)

20 Servings

Ingredients

QuantityIngredient
1cupEgg whites, room temperature
1cupSugar
1cupPowdered sugar
2cupsHeavy cream
2teaspoonsSugar
10Strawberries, cut in half
1Kiwi, peeled and sliced
20Blueberries
20Mint leaves

Directions

Whip whites until foamy. Gradually add sugar whipping until very, very stiff, about 5 minutes. On low speed gradually add powdered sugar and whip 10 seconds. Do not over mix! With a large star tip pipe onto a parchment paper lined sheet pan either finger shapes or round rosettes. Let dry overnight over a hot oven or place in a 200 degree oven for 4 hours.

Whip cream with sugar until stiff. Pipe whipped cream on finger shaped meringue and top with another to form a sandwich. Tuck sliced fruit and mint leaves into cream laying meringue on its side. For rosette meringues, pipe cream on top an place fruit and mint leaves on cream.

Yield: 40 pieces or 20 sandwiches BAKERS' DOZEN GALE GAND SHOW#BD1A33, Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

MCBusted by Gail Shermeyer <4paws@...> on Mar 19, 1997 Posted to MC-Recipe Digest V1 #531 by 4paws@... (Shermeyer-Gail) on Mar 21, 1997