Recipe - Meringues (Bd)

1 cup Egg whites, room temperature
1 cup Sugar
1 cup Powdered sugar
2 cup Heavy cream
2 teaspoon Sugar
10 Strawberries, cut in half
1 Kiwi, peeled and cut or sliced up
20 Blueberries
20 Mint leaves

Whip whites until foamy. Gradually add sugar whipping until very, very
stiff, about 5 minutes. On low speed gradually add powdered sugar and whip
10 seconds. Do not over mix!

With a large star tip pipe onto a parchment paper lined sheet pan either
finger shapes or round rosettes. Let dry overnight over a hot oven or place
in a 200 degree oven for 4 hours.

Whip cream with sugar until stiff. Pipe whipped cream on finger shaped
meringue and top with another to form a sandwich. Tuck cut or sliced up fruit and
mint leaves into cream laying meringue on its side. For rosette meringues,
pipe cream on top an place fruit and mint leaves on cream.

Yield: 40 pieces or 20 sandwiches

BAKERS' DOZEN GALE GAND SHOW#BD1A33, Copyright, 1997, TV FOOD NETWORK,
G.P., All Rights Reserved

MCBusted by Gail Shermeyer 4paws@netrax.net on Mar 19, 1997

Posted to MCRecipe Digest V1 #531 by 4paws@netrax.net (ShermeyerGail) on
Mar 21, 1997