In bowl, beat egg whites until soft peaks form. Gradually beat in sugar, one-third at a time, until stiff and glossy. Beat in vinegar, vanilla and cream of tartar. Using fine sieve, shake cornstarch over top; fold in gently. On parchment paper-lined baking sheets, form meringue into 8 ovals about 3-1/2 inches long. Bake in 275F 140C oven for 50-60 minutes or until meringues are crispy outside but still soft inside. Let cool. [Meringues can be stored, uncovered, at room temperature for up to 8 hours.] Three-Berry Compote: Pur?e 1 cup of the raspberries; pressing through sieve into sauce pan. Stir in icing sugar; cook over low heat just until heated through. Stir in strawberries, blueberries and remaining raspberries. Let cool. [Compote can be refrigerated in airtight container for up to 1 day.] To serve, place 1 meringue on each plate. Spoon compote next to meringue. Serve with whipped cream and a macadamia nut or almond praline, and fresh mint. Source: Canadian Living magazine, Feb 95 Presented in article by Elizabeth Baird: "Down Under Comes Over" Recipe by Executive Chef Anthony Spegel, Kingfisher Bay Resort & Village [-=PAM=-] PA_Meadows@msn.com Posted to MM-Recipes Digest V3 #342 From: "Paul A Meadows"
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|Serving Size: 1 Serving (285g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 7 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 247.8mg||9 %|
|Potassium 359.8mg||9 %|
|Total Carbohydrate 45.5g||13 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 41.2g|
|Protein 17.2g||25 %|
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Calories per serving: 249
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