ugar is dissolved.
Spread meringue over hot filling.
Bake
ven to cool while preparing meringue.
MERINGUE: Add cream of tartar
Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form.
Pour frozen raspberries into a glass bowl and top with whipped cream. Layer meringue cookie chunks on top. Refrigerate for 2 to 3 hours.
Serve and mix right before eating.
Make gelatin dessert according to package instructions. Chill for 1 hour 30 mins, or until very softly set.
Meanwhile, beat cream cheese, sugar and zest until smooth. Whisk in cream then whip until soft peaks form. Fold in 1/2 the chopped meringue. Distribute 1/2 the mixture between 4 - 16 oz serving glasses. Top with 1/2 the orange segments, 1/2 the jelly and 1/2 the remaining chopped meringue. Repeat layering. Serve immediately.
hick and glossy. Spread the meringue onto the lemon cream and
tream and beat until the meringue forms and holds stiff peaks
Remove the dessert from the oven, and top with the meringue, swirling
he top.
For the meringue, beat the egg whites and
hile THAT is cooking, prepare meringue; beat eggs until forming soft
o serve, put one meringue mest into each dessert dish, spoon in
hipped cream.
Break the meringue into large bite-size chucks
Prepare Meringue Shell and cool completely.
ecans; reserve 2 Tbsp. for Meringue. Sprinkle remainder over dough. Bake
Mix peaches and almonds and cover with a standard recipe of meringue and bake at 325\u00b0 until lightly browned.
Cool before serving.
This is another really old menu.
My aunt, who later became head chef at the Memorial Union at the University of Wisconsin, gave me the salad and dessert recipes way back in the forties.
ach one.
Spread each meringue on waxed paper to make
o seal around edges so meringue doesn't shrink as it
ssembling the cake, make the meringue layers. Cut out TWO-11
aking.
For the lemon meringue pie, you need to pre
he egg whites for the meringue, to avoid underbeating the egg