Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Gingerbread With Brown Sugar Meringue




Source of Recipe


Internet


List of Ingredients




GINGERBREAD
2 1/3 cups all-purpose flour
1/2 cup butter or margarine
1/3 cup sugar
1 cup full-flavor or mild-flavored molasses
3/4 cup hot water
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon salt
1 egg

BROWN SUGAR MERINGUE
2 egg whites
1/2 teaspoon cream of tartar
1/2 cup packed brown sugar


Recipe



Heat oven to 325 degrees. Grease the bottom and sides of a 9-inch springform or 9-inch square pan with shortening; lightly flour.

Combine all gingerbread ingredients in the bowl of an electric mixer and beat on low speed for 30 seconds, scraping bowl constantly. Beat on medium speed for 3 minutes, scraping bowl occasionally. Pour into prepared pan.

Bake about 50 minutes, or until a toothpick inserted in the center comes out clean. Meanwhile, make the Brown Sugar Meringue.

To make the Brown Sugar Meringue: Place egg whites and cream of tarter in the bowl of an electric mixer and beat on high speed until foamy. Beat in brown sugar, 1 tablespoon at a time. Continue beating until stiff peaks form and mixture is glossy. Do not underbeat.

Increase oven temperature to 400 degrees. Spread meringue over hot gingerbread. Bake 8 to 10 minutes, or until meringue is light brown. Serve warm. Store covered in refrigerator.