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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Moma's 3 Egg Meringue Recipe

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This recipe for Moma's 3 Egg Meringue is from Moma Theresa Kaye Tyson-Patterson's Southern Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Egg whites
¼ Teaspoon of cream of tarter
6 Tablespoon of sugar
Directions:
Directions:
Preheat oven to 325 degrees. Grease and flour a 10 inch tube pan; set aside.

In a large bowl, cream butter, shortening, and gradually add white sugar, beaten well at medium speed. Add egg, one at a time, beating well after each addition. Combine sour cream and milk in bowl. Sift until smooth. Then alternately add flour and baking powder to mixture. Mix until each addition stir in lemon extract and vanilla extract. Bake in the preheated oven for 1 hr. and 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 15-20 minutes before serving.

In a large glass or metal bowl, beat egg whites and cream of tartar until foamy. Gradually add sugar, continue to beat until whites are stiff or peaks. (If it is still liquid or runny continue to whip it). Once it has peaked, spread meringue into pan, making sure to completely cover pudding or pie layer and bake on broil until it is lightly browned. (Browns quickly so do not take your eye off of it!) Once it has browned put the dish in the refrigerator to cool for 2-4 hrs. and serve chilled.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20

 

 

 

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