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8 large egg whites 1 pinch salt 2 1/2 c. superfine sugar 4 tsp. cornstarch 1 tsp. vanilla extract 2 tsp. white wine vinegar 3 c. heavy cream, whipped blackberries raspberries confectioners sugar (for dusting) Preheat oven to 350 degrees. Whisk the egg whites with the salt until they hold firm peaks, but aren't stiff. Gently add the sugar, still beating, until you've got a bowl full of snowy meringue. Sprinkle the cornstarch, a few drops of vanilla and the vinegar on top; fold in to combine. Draw 6 (4-inch) circles on parchment lined sheets. Indent the center to hold the cream and fruit later. Put it in the oven and turn it down to 300 degrees and bake for 30 minutes. Turn the oven off and leave for another 30 minutes. Take out of the oven to cool. Place on wire racks to cool. To assemble, dollop cream in the indentation and smooth with the back of a spoon. Place a few berries, one by one, into the cream. Dust with confectioners sugar. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |