Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Egg whites |
| ⅛ teaspoon | Cream of tartar |
| ½ cup | Sugar-- |
| \N \N | (preferably superfine) |
| 1 teaspoon | Vanilla extract |
| 2 pints | Strawberries |
| 2 tablespoons | Sugar |
| 1 tablespoon | Rose geranium leaves, snipped |
MERINGUE BASKETS
STRAWBERRIES
MERINGUE BASKETS:Beat egg whites until foamy. Add cream of tartar and sugar, 1 tablespoon at a time, beating well after each addition until whites are stiff and glossy and sugar is completely dissolved. Fold in vanilla.Spoon egg white mixture into pastry bag. Pipe whites onto parchment-lined baking sheet in 6 3-inch disks; smooth each disk with back of spoon. Attach star tip to pastry bag and pipe whites around outside edge of disk. Repeat twice to form three-tiered side of basket. Bake at 250 degrees 1 hour. Turn off oven and leave meringues inside 6 more hours.
STRAWBERRIES:Wash and hull ½ pint berries. Crush with fork in large bowl.
Add sugar and leaves and stir to combine well. Wash and hull remaining berries, cutting into bite-sized pieces. Combine with crushed berries and spoon into meringue baskets. Formatted by Lynn Thomas dcqp82a. Source: Los Angeles Times 4-16-97. 6 servings. Each serving:121 calories; 39 mg sodium; 0 cholesterol; 0 fat; 28 grams carbohydrates; 3 grams protein; 0.53 grams fiber.
Recipe by: Los Angeles Times 4-16-97 Sent to me by "Jack C. Elvis" <jackelvis@...> so I could check them out for formatting errors, originally posted to Prodigy.
By DCQP82A LYNN THOMAS Time: 3:43 PM on Apr 23, 1997