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Meringue the Forgotten Dessert




Source of Recipe


Houston Junior League Cookbook


Recipe Introduction


To keep the glycemic index of this dessert low, substitute Spleda for most
of the sugar--you will still need to use about 2 Tablespoons of sugar
though, to keep the meringue smooth and nice.



List of Ingredients




7 egg whites
1 teaspoon cream of tartar
Dash salt
1/2 cup sugar
1 cup whipping cream
Fresh or frozen strawberries or raspberries, for topping


Recipe



Heat oven to 450 degrees. Beat egg whites slightly. Add cream of tartar
and salt; beat until very stiff. Continue
beating, adding sugar gradually; beat until sugar is dissolved. Butter a
9x13-inch Pyrex dish. Spread mixture
in dish; put in oven and turn off heat. Leave dessert in oven overnight.
(Do not peek.) Next day, whip cream and
spread over top of meringue. Refrigerate at least 4 hours before serving.
To serve, cut into squares and top with
sweetened strawberries or raspberries.

SERVES: 12


Copyright 1992 The Junior League of Houston, Inc. All
rights reserved.

Visit The Junior League of Houston web site
(http://www.jrleaguehou.org/cookbooks) to purchase copies
of the Houston Junior League Cookbook and other fine
cookbooks, or call (713) 627-COOK.

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