MERINGUE
6 Egg whites
1/4 tsp Salt
1 1/2 tsp Vanilla
1 1/2 tsp Cream of tartar
Sugar
ALMOND CREAM FILLING
2 tbsp Flour
1/3 cup Sugar
1 dash Salt
6 Beaten egg yolks
1/2 tsp Vanilla
1/2 tsp Almond extract
3/4 cup Heavy cream, whipped
TOPPING
2 cup Sliced peaches
1 Lemon, juice of
2 cup Fresh blueberries
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From: Lilia Prescod <papresco@NETCOM.CA>
Date: Wed, 21 Aug 1996 21:02:47 -0400 Let egg whites stand until warmed to room temp; beat until frothy. Add salt, cream of tartar and vanilla. Beat until whites begin to hold their shape. Very gradually beat in 1 1/2 c sugar and continue to beat until stiff but not dry. On 12 inch heatproof flat plate spread about 1/3 of meringue to within 1 inch of edge. Pile remaining meringue around edge to height of about 2 1/2 inches. Leaving centre unfilled. Bake in preheated very slow oven for 15 minutes. Cool. Pour almond cream filling carefully into centre. Chill for several hours. Just before serving, prepare peaches, sprinkle with lemon juice, and sweeten. Arrange peaches and berries on pie.
ALMOND CREAM FILLING In top part of small double boiler, mix 2 T flour, 1/3 c. sugar and a dash of salt. Gradually stir mixture into 6 beaten egg yolks until mixture coats a metal spoon. Remove from heat and add 1/2 t each of vanilla and almond extracts. Chill; fold in 3/4 c heavy cream, whipped.
The two preceding recipes are just 2 of many which you may find at the following web-site. When you get here you'll have to type in "peaches" to search and I requested 250 recipes (the max) But I didn't get THAT many!! http://recipes.wenzel.net/recipes/search_titles.htm
EAT-L Digest 20 August 96
From the EAT-L recipe list.
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