Number of servings :
Type of meal : | Desserts | Desserts
Special diet :
4 eggs, separated
5 mL (1 tsp) vanilla
1 mL (1/4 tsp) cream of tartar
1 mL (1/4 tsp) salt
325 mL (1-1/3 cups) sugar, divided
75 mL (1/3 cup) lemon juice
250 mL (1 cup) whipping cream
1 L (4 cups) sliced strawberries
Line cookie sheet with foil. Draw a 23 cm (9-inch) circle. In large glass or metal bowl, beat egg whites, vanilla, cream of tartar and salt at high speed until soft peaks form. Gradually beat in 250 mL (1 cup) sugar, 25 mL (2 tbsp) at a time, beating well after each addition; continue beating until stiff, glossy peaks form. Spoon onto prepared cookie sheet, shaping it within the circle and mounding higher around the edge. Bake in a 250ºF (120ºC) oven for 1-1/4 to 1-1/2 hours until crisp on the outside and firm to the touch. Turn off heat and allow to cool in oven with oven door propped open. Meanwhile, in heavy saucepan, whisk together egg yolks, remaining 75 mL (1/3 cup) sugar and lemon juice. Cook over low heat, stirring constantly, for 5 to 6 minutes until thickened and smooth. Cover surface directly with plastic wrap; cool. Whip cream until stiff; fold in cooled lemon mixture. Just before serving, spread whipped cream mixture over meringue. Serve with strawberries.
Meringue shell can be made ahead and stored in cool, airtight container for several days.
Other fruit such as kiwi or berries can be substituted for strawberries. For an orange filling, use 50 mL (1/4 cup) frozen undiluted orange juice and 15 mL (1 tbsp) lemon juice instead of the 75 mL (1/3 cup) lemon juice in the above recipe.
Makes 6 to 8 servings.
Imported on 2011-01-20 16:41:26 — Original ID:464