Meringues
Have you ever made or eaten "meringues" with icecream and fruit or chocolate sauce. My mom used to make them when I was a kid. I can't find my recipe. (A long time ago, My then 14 year old son Kevin, (he's 41 now) took my collection of recipes to the neighbors and left them there. I never knew where they went to, until a few years ago Dawn told me.)(LOL all that time I was blaming my X for stealing them as his new wife wasn't much of a cook.)
I googled it and came up with this:
1/2 c. egg whites
1/4 t. cream of tartar
1/4 t. salt
1 c. white sugar
Tips about making meringues: use fresh cold eggs, don't use a plastic bowl, do use very clean utinsels and glass or stainless steel bowl (no grease or egg yolk in the mix). Beat eggs on high, slowly adding rest of stuff until mixture will hold a peak. Evidently the cream of tartar helps the mixture to achieve it's shape.
Oven temp. 200-225* Place meringues on parchment paper or waxed paper and bake for 1 hour. My mother used to use brown paper grocery bags.
There are varying options such as adding food coloring, flavorings, chocolate bits, or cocoa to make them like cookies. They can be shaped like candy kisses or mushrooms or cookies.
I'm going to put a glob of meringue on the paper and then with the back of my spoon, make an indentation to act as a bowl for the icecream. I will serve it with chocolate sauce.
Kevin and Dawn and their kids, Ken and Tammie and Maddie are coming for supper.
Menu;
Tater Tots (for the kids)
Strawberry Jello with strawberries from last summer (for the kids too because heaven knows they won't touch the Italian stuff.)
Corn
Italian salad (quartered cherry tomatoes, small mushrooms, cucumber pieces, chunks of carrots, marinated in Italian dressing, avocado, Parmesan and Asiago cheese, and some extra basil. I added chunks of fresh mozzarella this morning.)
Breaded pork chops
Crescent rolls (I cheated and am using the ones that come in a roll in the fridge.)
Meringues with french vanilla ice cream and chocolate sauce.
I'm making Creme' Brulee too with the leftover egg yolks so they'll have to decide between the desserts.
Have you ever made or eaten "meringues" with icecream and fruit or chocolate sauce. My mom used to make them when I was a kid. I can't find my recipe. (A long time ago, My then 14 year old son Kevin, (he's 41 now) took my collection of recipes to the neighbors and left them there. I never knew where they went to, until a few years ago Dawn told me.)(LOL all that time I was blaming my X for stealing them as his new wife wasn't much of a cook.)
I googled it and came up with this:
1/2 c. egg whites
1/4 t. cream of tartar
1/4 t. salt
1 c. white sugar
Tips about making meringues: use fresh cold eggs, don't use a plastic bowl, do use very clean utinsels and glass or stainless steel bowl (no grease or egg yolk in the mix). Beat eggs on high, slowly adding rest of stuff until mixture will hold a peak. Evidently the cream of tartar helps the mixture to achieve it's shape.
Oven temp. 200-225* Place meringues on parchment paper or waxed paper and bake for 1 hour. My mother used to use brown paper grocery bags.
There are varying options such as adding food coloring, flavorings, chocolate bits, or cocoa to make them like cookies. They can be shaped like candy kisses or mushrooms or cookies.
I'm going to put a glob of meringue on the paper and then with the back of my spoon, make an indentation to act as a bowl for the icecream. I will serve it with chocolate sauce.
Kevin and Dawn and their kids, Ken and Tammie and Maddie are coming for supper.
Menu;
Tater Tots (for the kids)
Strawberry Jello with strawberries from last summer (for the kids too because heaven knows they won't touch the Italian stuff.)
Corn
Italian salad (quartered cherry tomatoes, small mushrooms, cucumber pieces, chunks of carrots, marinated in Italian dressing, avocado, Parmesan and Asiago cheese, and some extra basil. I added chunks of fresh mozzarella this morning.)
Breaded pork chops
Crescent rolls (I cheated and am using the ones that come in a roll in the fridge.)
Meringues with french vanilla ice cream and chocolate sauce.
I'm making Creme' Brulee too with the leftover egg yolks so they'll have to decide between the desserts.
Last edited by Esther on Thu Feb 04, 2010 2:29 pm; edited 1 time in total