DESSERTS

MERINGUES GLACEES

This is a conversation piece for the Dessert, Bridge or Buffet Supper.
Glamorous looking but simple.

3 egg whites 34 cup fine white sugar
¥e teaspoon salt ¥e teaspoon vinegar
42 teaspoon vanilla

Beat egg whites and salt to a stiff foam. Gradually add the sugar,
a tablespoon at a time, beating well after each addition. Continue beating
at medium speed, if using an electric mixer, until mixture is stiff and
glossy. Add vinegar and vanilla. If desired meringue mixture may be
delicately tinted by adding food colouring with vanilla.

Drop meringue mixture by large spoonfuls onto greased and floured
cookie sheet. Bake in very slow oven 275°F. for 45 minutes. Reduce
heat to 250°F. and continue baking 20 minutes longer or until creamy
coloured and firm to the touch. Remove from pan and cool on rack. Store
covered with waxed paper or aluminum foil. Yields 8 to 10 large

meringues.

For Meringue Shells: Drop mixture onto cookie sheet and shape
with back of spoon into shells. Bake as directed above.

To serve: Split or cut Meringues Glacées in half and fill with ice
cream and replace tops. Garnish with berries or ice cream sauce. Shells
may be filled with fresh or canned fruit or ice cream and topped with

whipped cream or sauce.

me Re MR MR

Three baked meringue recipes each varying
slightly, are given, see also pages 23 and 27.

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