Combine all ingredients in mixing bowl.
Beat on low speed for 1 minute, then on high for 15 minutes.
Cut brown paper to fit 2 cookie pans.
Grease paper lightly.
Drop meringue by tablespoon onto paper, placing 4 meringues on each cookie sheet.
Indent top of meringue with large spoon to form a nest shape.
Bake at 275\u00b0 until browned.
Baked meringue shells can be filled with strawberries and topped with whipped cream.
Beat all ingredients together well. Then beat in slowly 1 cup sugar, 1/3 cup at a time.
Beat until mixture forms very stiff peaks.
Line cookie sheet with waxed paper.
Divide meringue into 8 circles on waxed paper. Slightly hollow out centers and make a stand-up ridge around outside of meringue shells.
Bake at 300 degrees for 45 minutes.
Let cool on pan.
To serve, fill shells with vanilla ice cream and top with sweetened sliced strawberries.
Mix peaches and almonds and cover with a standard recipe of meringue and bake at 325\u00b0 until lightly browned.
Cool before serving.
Bake Meringue Shells.
Blend cream cheese, sugar and vanilla in chilled bowl.
Beat cream until stiff.
Gently fold whipped cream and the marshmallows into cream cheese mixture.
Pile into shells. Cover; chill at least 12 hours.
Just before serving, top with cherry pie filling, which is mixed with 1 teaspoon lemon juice. Makes 6 to 8 servings.
Combine sugar and cornstarch in microwaveable bowl. Add 1 1/2 cups water. Stir, then add egg yolks, butter, lemon juice and rind. Mix with mixer about 2 minutes. Cook in microwave oven on High 2 minutes. Take out and stir well. Place in microwave 2 minutes. Stir. Repeat until mixture thickens; cool. Pour in pie shell. Top with meringue. Heat conventional oven to 400\u00b0. Place pie in oven until meringue lightly browns. Cool.
Melt chocolate and butter in 1-quart saucepan over medium heat.
Cool slightly.
Beat together egg yolks and praline powder for 3 to 4 minutes or until slightly thickened.
Add chocolate mixture and blend thoroughly.
Add salt to egg whites.
Beat until peaks form.
Stir in whipped cream.
Refrigerate at least 1 hour. Spoon into meringue shells.
Garnish with chocolate leaves or curls, as desired.
Makes 2 servings.
Stir contents of danish dessert into water in med saucepan.
Bring to full boil.
Boil one minute,stirring constantly.
Cool slightly.
In small mixing bowl, beat cream cheese and sugar.
Gently fold in whipped cream and 2 Tablespoons of cooled danish dessert.
Spread into meringue shells.
6.
Top with danish dessert, drizzling over edges for appeal.
Top with whipped cream and whole strawberries if desired.
Prepare Meringue Shell and cool completely.
Combine sugar and cornstarch in a saucepan; stir in 1 1/2 cups water gradually.
Cook over medium heat, stirring constantly, until mixture is bubbly and thickened.
Cook for 1 minute.
Stir half the hot mixture into egg yolks; blend egg yolks into hot mixture.
Cook for 1 minute longer, stirring constantly.
Remove from heat; stir until smooth.
Blend in butter, lemon juice and rind; pour into pie shell.
Cover with meringue.
Bake at 400\u00b0 for 5 to 8 minutes or until meringue is light brown.
Yield:
6 to 8 servings.
In saucepan, mix first 4 ingredients. Gradually add hot water, stirring constantly. Cook and stir over high heat until mixture comes to a boil. Reduce heat; cook and stir 2 minutes. Stir small amounts of hot mixture into egg yolks, then return to hot mixture. Bring to boil and cook 2 minutes, stirring constantly. Add butter and lemon peel. Slowly add lemon juice, mixing well. Pour into pastry shell. Spread Meringue over filling. Bake in moderate oven at 350\u00b0 for 12 to 15 minutes. Cool before serving.
cup sugar into the meringue. With a large star-shaped
Create the shells by placing 1/2 cup of meringue, in a
ontinue to beat until the meringue is very glossy and forms
ven to 325\u00b0F.
Meringue:
In a small saucepan
Place 1/2 teaspoon jam or jelly in each tart shell and bake in hot oven at 450 until shells are half-bake about 5 minutes.
Remove from oven.
Combine ground almonds and icing sugar. add almond flavouring to egg and beat well. Worl beaten egg into sugar mixture.
Place a tablespoon of filling into each tart shell.
Bake at 350 for 7 to 10 minutes or until delicately browned.
do not underbeat).
Spoon meringue into six equal portions on
o 350\u00b0F. Arrange tart shells on a baking tray and
Prepare pastry crust according to recipe.
Combine cornstarch, sugar, salt and chocolate in a saucepan.
Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
Boil 1 minute.
Blend half the mixture into egg yolks.
Stir into mixture in saucepan; cook 1 minute, stirring constantly.
Remove from heat.
Stir in butter or margarine and vanilla.
Cool slightly.
Pour into pastry shell and bake as directed in Basic Meringue Recipe.
Beat the egg whites until they are foamy.
Add the cream of tartar; continue beating.
Add 1 tablespoon of sugar at a time, until the egg whites are stiff and glossy.
Do not underbeat.
On brown paper cut to the size of the cookie sheet, shape 8 to 10 meringue shells.
Bake for 1 1/2 hours in a preheated 275\u00b0 oven. Turn the oven off; let the shells cool for 1 hour.
Remove from oven; let the shells cool away from drafts.
To prepare individual meringue shells, have egg whites at room