HomeMy WebLinkAboutThe Goderich Signal-Star, 1978-11-30, Page 75Christmas
dessert special
For
the
big
day
Page 35
MINCEMEAT MERINGUE GLACE
10 four -inch meringue shells
10 scoops vanilla ice cream
hot mincemeat sauce
toasted almonds '
To assemble desserts, top each meringue shell with
a scoop of ice cream and approximately two
tablespoons of hot mincemeat sauce. Garnish with
toasted almonds if desired and serve at once. Makes 10
servings.
MERINGUE SHELLS
4 egg whites
1/4 tsp. salt
1 tsp. vinegar
1 tsp. vanilla
1 cup fruit or berry sugar
Preheat oven to 250 degrees F. In a medium bowl,
beat egg whites, salt, vinegar, and vanilla until soft
peaks form. Add sugar gradually, approximatrely two
tablespoons at a time, beating well after each ad-
dition, Continue beating until stiff and glossy.
To form meringue shells drop into mounds on cookie
sheets covered with foil or heavy brown paper. To.
make 4 -inch shells, use approximately one-third cup
meringue for each; for 2 -inch shells, 2 tablespoons and
for 1 -inch shells use 1 tablespoon. Using the back of a
small spoon, spread the meringue slightly, leaving a
hollow centre and built up sides.
Bake for one hour. Turn oven off, leaving meringue
in until oven is cooled (about one hour). This
recipe makes approximately 11 four -inch shells, 27
two-inch shells or 60 one -inch shells.
MINCEMEAT SAUCE
1 cup mincemeat
2 medium apples, peeled and finely chopped
2 tbsp..lemon juice
Stir ingredients together in a small saucepan. Cover
' and -simmer, stirring occasionally, until apples are
soft (10-15 minutes). Makes 11/2 cups. This sauce can
be cooked two or three days ahead of time,
refrigerated and heated just before serving.
STORING MERINGUES
Meringues may be stored loosely covered, in a cool,
dry place for several days. If air is humid, store in an
air -tight container. If meringues do soften, they can be
dried out by placing them in a 200 degree F ven for
20 to 30 minutes.
Meringues may be frozen and used directly fro the
freezer with no thawing necessary. Place in a suitable
container with rigid sides so that meringues are not
broken during storage.
HOW TO USE YOUR LEFTOVER EGG YOLKS
Substitute 2 yolks for 1 whole egg in Christmas baking
Use with whole eggs to make omelettes or scrambled
eggs
Add to the turkey stuffing
Add to cream sauce or cream soup to make it richer
and smoother
Make a lemon filling