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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