MERINGUE:
6 egg whites
1/4 teaspoon salt
1 1/2 teaspoons vanilla
1 1/2 teaspoons cream of tartar
sugar
ALMOND CREAM FILLING:
2 tablespoons flour
1/3 cup sugar
dash of salt
6 egg yolks, beaten
1/2 teaspoon vanilla
1/2 teaspoon almond extract
3/4 cup heavy cream, whipped
TOPPING:
2 cups sliced peaches
1 lemon (juice of)
2 cups fresh blueberries
Servings: 8
1. Let egg whites stand until warmed to room temp; beat until frothy. Add salt, cream of tartar and vanilla. Beat until whites begin to hold their shape. Very gradually beat in 1 1/2 cup sugar and continue to beat until stiff but not dry.
2. On 12 inch heatproof flat plate spread about 1/3 of meringue to within 1 inch of edge. Pile remaining meringue around edge to height of about 2 1/2 inches. Leaving centre unfilled.
3. Bake in preheated very slow oven for 15 minutes. Cool.
4. Almond Cream Filling: In top part of small double boiler, mix 2 tablespoons flour, 1/3 cup. sugar and a dash of salt. Gradually stir mixture into 6 beaten egg yolks until mixture coats a metal spoon. Remove from heat and add 1/2 teaspoon each of vanilla and almond extracts. Chill; fold in 3/4 cup heavy cream, whipped.
5. Pour almond cream filling carefully into center. Chill for several hours.
6. Just before serving, prepare peaches, sprinkle with lemon juice, and sweeten. Arrange peaches and berries on pie.
6 egg whites
1/4 teaspoon salt
1 1/2 teaspoons vanilla
1 1/2 teaspoons cream of tartar
sugar
ALMOND CREAM FILLING:
2 tablespoons flour
1/3 cup sugar
dash of salt
6 egg yolks, beaten
1/2 teaspoon vanilla
1/2 teaspoon almond extract
3/4 cup heavy cream, whipped
TOPPING:
2 cups sliced peaches
1 lemon (juice of)
2 cups fresh blueberries
Servings: 8
1. Let egg whites stand until warmed to room temp; beat until frothy. Add salt, cream of tartar and vanilla. Beat until whites begin to hold their shape. Very gradually beat in 1 1/2 cup sugar and continue to beat until stiff but not dry.
2. On 12 inch heatproof flat plate spread about 1/3 of meringue to within 1 inch of edge. Pile remaining meringue around edge to height of about 2 1/2 inches. Leaving centre unfilled.
3. Bake in preheated very slow oven for 15 minutes. Cool.
4. Almond Cream Filling: In top part of small double boiler, mix 2 tablespoons flour, 1/3 cup. sugar and a dash of salt. Gradually stir mixture into 6 beaten egg yolks until mixture coats a metal spoon. Remove from heat and add 1/2 teaspoon each of vanilla and almond extracts. Chill; fold in 3/4 cup heavy cream, whipped.
5. Pour almond cream filling carefully into center. Chill for several hours.
6. Just before serving, prepare peaches, sprinkle with lemon juice, and sweeten. Arrange peaches and berries on pie.