Blueberry Lime Torte
Source of Recipe
internet
List of Ingredients
Meringue shell (below)
2 eggs whites
1 egg
1/2 cup sugar
2/3 cup water
1/3 cup lime juice
1 envelope unflavored gelatin
1 tablespoon grated lime peel
4 egg whites
1/2 teaspoon cream of tarter
1/2 cup sugar
1-1/2 cups fresh or frozen (thawed) blueberries
Bake Meringue shell; cool completely.
Beat 2 egg whites and the egg in medium bowl until foamy.
Mix 1/2 cup sugar, the water, lime juice & gelatin in 2-quart nonstick saucepan. Heat to boiling over medium heat, stirring constantly.
Gradually stir at least half of the hot mixture into egg mixture; stir back into hot mixture in saucepan. Heat to boiling; remove from heat. Stir in lime peel.
Place pan in bowl of ice & water or refrigerate about 15 minutes; stirring occasionally, until mixture mounds when dropped from spoon.
Beat 4 egg whites & the cream of tarter in large bowl until foamy.
Beat in 1/2 cup sugar, 1 tablespoon at a time.
Continue beating until stiff & glossy. Do not underbeat.
Fold in lime mixture.
Place blueberries in shell.
Spoon lime mixture over berries.
Refrigerate about 3 hours or until set.
Garnish with lime twist & blueberries if desired.
Meringue shell
3 egg whites
1/4 teaspoon cream of tarter
3/4 cup sugar
Heat oven to 275�
Line cookie sheet with cooking parchment paper or aluminum foil.
Beat egg whites & cream of tarter in medium bowl until foamy.
Beat in sugar, 1 tablespoon at a time. Continue beating until still & glossy. Do not underbeat.
Shape meringue on cookie sheet into 9-inch circle with back of spoon, building up side.
Bake 1 hour.
Turn off oven. Leave meringue in oven with door closed 1-1/2 hours.
Finish cooling meringue at room temperature.
8 servings
Recipe
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