Recipe - Aussie: Roseville Tea Sandwiches

6 Egg whites
1 One half cup Granulated sugar
2 tablespoon White vinegar
1 teaspoon Vanilla
One fourth teaspoon Cream of tartar
2 tablespoon Cornstarch

THREEBERRY COMPOTE
3 cup Raspberries
1 tablespoon Icing sugar
2 cup Strawberries, quartered
2 cup Blueberries

In bowl, beat egg whites until soft peaks form. Gradually beat in sugar,
onethird 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 paperlined baking sheets, form meringue into 8 ovals about
3One half inches long. Bake in 275F 140C oven for 5060 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.]

ThreeBerry Compote: Pure 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini