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Name: Like Magic Meringue Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 3/4 c Sugar; 1/2 ts Almond extract; 1 ts Fresh Lemon Juice; 8 Egg whites

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INGREDIENTS

3/4 c Sugar
1/2 ts Almond extract
1 ts Fresh Lemon Juice
8 Egg whites

Servings

INSTRUCTIONS

1. Grease a bundt pan heavily with vegetable oil. Preheat oven to 350 degrees. 2. In a large mixing bowl beat the egg whites with an electric mixer. As the whites begin to feel and look firm begin adding the sugar by teaspoons. Dont rush the mixing. Mix well after each addition before adding more sugar. 3. Add the almond extract and continue beating until whites hold their shape. 4. Carefully spoon the whites into the bundt pan. Make sure there are no air pockets. Push a knife blade down into meringue slowly to get rid of the air pockets. Cover the top of the meringue with waxed paper and put the pan into a larger round pan. 5. Add water to the larger pan to come halfway up the sides of the bundt pan. Bake until the meringue is firm and dry, about 30-35 minutes. 6. Remove the pans from oven and place the bundt pan on a cooling rack. Cool the meringue cake completely before removing from the bundt pan onto a serving plate. Top with your choice of topping and slice carefully with a serrated knife or slice first, then top each individual serving. * This does not keep well so plan to serve the same day you prepare it. Recipe By : Jo Anne Merrill From: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Like Magic Meringue Cake

3/4 c Sugar
1/2 ts Almond extract
1 ts Fresh Lemon Juice
8 Egg whites

1. Grease a bundt pan heavily with vegetable oil. Preheat oven to 350  degrees. 2. In a large mixing bowl beat the egg whites with an electric  mixer. As the whites begin to feel and look firm begin adding the sugar by  teaspoons. Dont rush the mixing. Mix well after each addition before  adding more sugar. 3. Add the almond extract and continue beating until  whites hold their shape. 4. Carefully spoon the whites into the bundt pan.  Make sure there are no air pockets. Push a knife blade down into meringue  slowly to get rid of the air pockets. Cover the top of the meringue with  waxed paper and put the pan into a larger round pan. 5. Add water to the  larger pan to come halfway up the sides of the bundt pan. Bake until the  meringue is firm and dry, about 30-35 minutes. 6. Remove the pans from oven  and place the bundt pan on a cooling rack. Cool the meringue cake  completely before removing from the bundt pan onto a serving plate. Top  with your choice of topping and slice carefully with a serrated knife or  slice first, then top each individual serving.    * This does not keep well so plan to serve the same day you prepare it.    Recipe By     : Jo Anne Merrill    From:    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (255g)
Recipe Makes: 8 Servings

Calories: 313
Calories from Fat: 3 (1%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 329.4mg		11 %
Potassium 325.7mg		9 %
Total Carbohydrate 57.8g		17 %
	Dietary Fiber 0g	0 %
	Sugars, other 57.8g
Protein 21.6g		31 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 313

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