"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Meringues Recipe

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This recipe for Meringues, by , is from Farm Kitchen - The Cornucopia, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Louise Allspach Richter
Added: Saturday, July 15, 2006

Category:
Category:

Ingredients:  
Ingredients:  
6 egg whites (be careful not to let any yolk mix with whites)
2 c sugar
1 1/2 tsp. vinegar
1 tsp. vanilla

Directions:
Directions:
Beat egg whites until they hold a peak. Add sugar gradually. When it begins to thicken, add vinegar and vanilla. Add remaining sugar gradually beating hard between each addition. Beat until stiff and glossy. Drop by large spoonfuls on plain ungreased paper on a cookie sheet in 12 high mounds.

Bake at 275 degrees for 20 minutes. Increase to 300 degrees for 40 minutes (total 60 minutes). Remove from oven. Peel each meringue from the paper. Cool. Serve with favorite ice cream and topping. I like vanilla ice cream, crushed strawberries and whipped cream.

Number Of Servings:
Number Of Servings:
Makes 1 dozen
Personal Notes:
Personal Notes:
These make a very attractive dessert and can stand alone for a coffee-dessert treat. Mom made them occasionally when she was hostess for the social hour following the homemakers or church ladies meetings. Before baking, she would shape them into cup shapes to be filled when ready to serve with a fruit mixture topped with whipped cream. Yum-yum!!

We also used a version taken from a homemaker's magazine which used powdered sugar instead of granulated sugar. The exact ingredients are: 4 egg whites, 2 c confectioners' sugar, 1/2 tsp. cream of tartar, and 1 tsp. salt. The sugar dissolves more easily and gives a harder meringue. I believe this is the recipe we used when we wanted to shape the meringue into cups.

 

 

 

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