Update my dinner status, I'm making this tonight.
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Top this dessert with ripe fall fruit or your choice. Preheat oven to 275F 140C. Line a large cookie shet withparchment paper. In an electric mixer, beat egg whites and salt until soft peaks form. Gradually add sugar, 2 tb at a time, beating well after each addition. Add vinegar and heat the mixture until thick, glossy and stiff enough to support the beater. Mound the meringue onto a cook sheet in an 8-inch circle. Bake for 1 1/4 hours. The meringue mixture should be cream-coloured and crisp. Bake another 15 minutes if the outside is still stickyk. Cool and remove from paper onto a serving plate. In a large bowl, beat whipping cream until still peaks form. Cover meringue with cream and decorate with fruit. Source: Food & Drink magazine, Autumn 94, by Liquor Control Board of Ontario, Canada. Article by Lucy Waverman Fall Feast menu: Fall Feast - Corn Chowder Fall Feast - Pork Tenderloin with Fall Vegetables Fall Feast - Homestyle Potatoes Fall Feast - Pavlova [above] [-=PAM=-] PA_Meadows@msn.com From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
