Monday, July 23, 2012
serves about 4 adults with extra meringues to use as you please
from my mom
3 egg whites, at room temperature
1/8 – 1/4 tsp. cream of tartar
2/3 c. granulated sugar
1/8 tsp. almond extract or 1/2 tsp. vanilla extract
Preheat the oven to 200 degrees Fahrenheit. Line two pans with parchment paper.
Beat the egg whites with the cream of tartar until soft peaks form. Gradually add the sugar, one tablespoon at a time, until stiff peaks form. Add the almond or vanilla extract.
Spoon the meringue into 12 nests on the prepared pans. Bake for about 2 hours, or until they are crisp but not too brown. (If you check a meringue and it sticks to the paper as you lift it up, it needs to keep baking.) Cool on a rack. Once they are cool, break into smaller pieces.
2 c. whipping cream
2 tbsp. granulated sugar
1 tsp. vanilla extract
Beat the whip cream until it starts to thicken. Add the sugar and continue to beat until it's whipped. Beat in the vanilla.
from The Essential New York Times Cookbook
2 c. berries (raspberries, loganberries, blackberries or strawberries) fresh or defrosted
1/4 c. sugar
1 tbsp. kirsch or framboise liquer
Put the berries, sugar and kirsch together in a bowl. Stir until the sugar dissolves.
assembling your eton mess
In little bowls or fancy parfait cups, make layers of meringue, whipped cream and berries. Repeat if desired. Eat!