FOR THE MERINGUES: Allow the egg whites to
Beat egg whites with cream of tartar until stiff but not dry. Add sugar 2 tablespoons at a time, beating constantly.
Add flavoring and nuts.
Line cookie sheet with foil or brown paper. Drop meringues by rounded teaspoons or larger if desired.
Bake at 275\u00b0 for 45 to 50 minutes.
Meringues should be slightly browned. Remove from oven and place meringues on rack to cool.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
onger.
Just before forming meringues, flick water onto parchment with
yrex baking dish with crushed meringues (a trifle bowl would also
Reserve 5 whole strawberries for decorations.
Sprinkle the remaining
strawberries
with sugar and chill for an hour. Fold in cream
and
yogurt.
Add the crushed meringues.
Toss and place in glass bowl.
Top with strawberries.
(If you are unable to find
the meringues in the store, a recipe for them is in this book.) Yields 6 servings.
e oven temperature if the meringues are browning rather than drying
hours, or until the meringues are dry and crisp But
Meringues can be made several days ahead and stored in airtight container in freezer.
Recipe makes 48 shells.
orner of the bag so meringues can be piped onto the
eserving 1/2 cup.
MERINGUES:
Beat the egg whites
he oven door.
Remove meringues from baking sheet and press
istribution.
To make the meringues, you can drop the batter
et aside.
For the meringues, reduce the oven temperature to
ake one hour.
If meringues do not look dry & baked
Preheat oven to 450\u00b0.
Beat egg whites with all ingredients but sugar until soft peaks form.
Add sugar gradually until it is dissolved.
Put spoonfuls of mixture on brown paper on cookie sheet.
Build up sides slightly if meringues are to be filled (with, for example, ice cream or whipped cream).
Put in oven. Turn it off and leave meringues for 2 to 3 hours.
Makes about 2 dozen 3-inch meringues.