Blueberry-peach Meringue Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
MERINGUE
6: Egg whites,
1/4 tsp: Salt,
1 1/2 tsp: Vanilla,
1 1/2 tsp: Cream of tartar,
Sugar,
ALMOND CREAM FILLING
2 cup: Sliced peaches,
1: Juice of 1 lemon,
2 cup: Fresh blueberries,
Directions:
Let egg whites stand until warmed to room temp; beat until frothy. Add
salt, cream of tartar and vanilla. Beat until whites begin to hold
their shape. Very gradually beat in 1 1/2 c sugar and continue to
beat until stiff but not dry. On 12 inch heatproof flat plate spread
about 1/3 of meringue to within 1 inch of edge. Pile remaining
meringue around edge to height of about 2 1/2 inches. Leaving centre
unfilled. Bake in preheated very slow oven for 15 minutes. Cool.
Pour almond cream filling carefully into centre. Chill for several
hours. Just before serving, prepare peaches, sprinkle with lemon
juice, and sweeten. Arrange peaches and berries on pie.
ALMOND CREAM FILLING In top part of small double boiler, mix 2 T
flour, 1/3 c. sugar and a dash of salt. Gradually stir mixture into 6
beaten egg yolks until mixture coats a metal spoon. Remove from heat
and add 1/2 t each of vanilla and almond extracts. Chill; fold in 3/4
c heavy cream, whipped.
Source from luhu.jp
salt, cream of tartar and vanilla. Beat until whites begin to hold
their shape. Very gradually beat in 1 1/2 c sugar and continue to
beat until stiff but not dry. On 12 inch heatproof flat plate spread
about 1/3 of meringue to within 1 inch of edge. Pile remaining
meringue around edge to height of about 2 1/2 inches. Leaving centre
unfilled. Bake in preheated very slow oven for 15 minutes. Cool.
Pour almond cream filling carefully into centre. Chill for several
hours. Just before serving, prepare peaches, sprinkle with lemon
juice, and sweeten. Arrange peaches and berries on pie.
ALMOND CREAM FILLING In top part of small double boiler, mix 2 T
flour, 1/3 c. sugar and a dash of salt. Gradually stir mixture into 6
beaten egg yolks until mixture coats a metal spoon. Remove from heat
and add 1/2 t each of vanilla and almond extracts. Chill; fold in 3/4
c heavy cream, whipped.
Source from luhu.jp