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Gingerbread with Brown Sugar Meringue




Source of Recipe


Betty Crocker's Living with Cancer Cookbook


Recipe Introduction


(A delicious, low-fiber treat high in iron, magnesium and potassium;
good for easing nausea.)



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-flavor 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
1/4 teaspoon cream of tartar
1/2 cup packed brown sugar




Recipe



Heat oven to 325 degrees. Grease bottom and sides of a 9-by-3-inch
springform pan or a square 9-by-9-by-2-inch pan with shortening;
lightly flour. Beat all ingredients in a large bowl with electric
mixer on low speed 30 seconds, scraping bowl constantly. Beat on
medium speed 3 minutes, scraping bowl occasionally. Pour into pan.
Bake for about 50 minutes or until toothpick inserted in center comes
out clean.

Meanwhile, make Brown Sugar Meringue: Beat egg whites and cream of
tartar in medium bowl with electric mixer 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.