INGREDIENTS FOR MERINGUES
4 egg whites
1/4 teaspoon cream of tartar
1 cup sugar
1/2 teaspoon vanilla
INGREDIENTS FOR APRICOT-LEMON SAUCE
1 1/4 cups Smucker's Apricot Preserves
3/4 cup sugar
1/4 cup lemon juice
3 tablespoons butter
3 egg yolks, slightly beaten
GARNISH
2 cups fresh seasonal fruit or berries, sliced. Set aside until serving time.
Servings: 8
1. Directions for Meringues:
Line two large cookie trays with baking parchment paper; set aside. Preheat oven to 275 degrees.
With an electric beater on medium-high, in a medium mixing bowl, beat the eggs and cream of tartar until foamy. Beat in vanilla. (Note: both beaters and mixing bowl must be very clean and dry, and egg whites must not contain any egg yolk or mixture will not achieve the desired volume.)
While beating, gradually add the sugar; continue to beat on medium-high until stiff peaks form and the mixture is very shiny, about 6-8 minutes.
Using a spoon, drop large spoonfuls of mixture onto the parchment paper, shaping with a spatula or knife to make 24 3-inch diameter cookies (12 cookies per tray).
Place trays in oven and bake for 1 hour until cookies are very lightly browned; turn oven off, but leave cookies in until the oven completely cool. (You can even leave them overnight, if desired.)
Carefully remove meringues from parchment and store in an airtight container until serving time.
2. Directions for Apricot-Lemon Sauce:
In a medium sauce pan, over medium heat, stir together the first three ingredients until sugar is dissolved. Heat mixture to a simmer, stirring constantly.
Add butter: stir until melted.
In a small bowl, mix one cup of the hot mixture into the egg yolks; stir to combine. Then, mix egg yolk mixture into the remaining hot mixture. Turn heat down to low, bring mixture just to a simmer, then immediately remove from heat. Transfer mixture to a bowl and chill in the refrigerator.
Yield: 1-1/2 cups
3. To assemble Meringue Tortes:
Place one meringue on an individual serving plate. Top with 1 1/2 tablespoons of the sauce and top with some of the fruit or berries and second meringue. Repeat to make a second layer, then top with a third meringue.
Repeat to make 7 more meringue tortes.
Yield: 24 Meringues
4 egg whites
1/4 teaspoon cream of tartar
1 cup sugar
1/2 teaspoon vanilla
INGREDIENTS FOR APRICOT-LEMON SAUCE
1 1/4 cups Smucker's Apricot Preserves
3/4 cup sugar
1/4 cup lemon juice
3 tablespoons butter
3 egg yolks, slightly beaten
GARNISH
2 cups fresh seasonal fruit or berries, sliced. Set aside until serving time.
Servings: 8
1. Directions for Meringues:
Line two large cookie trays with baking parchment paper; set aside. Preheat oven to 275 degrees.
With an electric beater on medium-high, in a medium mixing bowl, beat the eggs and cream of tartar until foamy. Beat in vanilla. (Note: both beaters and mixing bowl must be very clean and dry, and egg whites must not contain any egg yolk or mixture will not achieve the desired volume.)
While beating, gradually add the sugar; continue to beat on medium-high until stiff peaks form and the mixture is very shiny, about 6-8 minutes.
Using a spoon, drop large spoonfuls of mixture onto the parchment paper, shaping with a spatula or knife to make 24 3-inch diameter cookies (12 cookies per tray).
Place trays in oven and bake for 1 hour until cookies are very lightly browned; turn oven off, but leave cookies in until the oven completely cool. (You can even leave them overnight, if desired.)
Carefully remove meringues from parchment and store in an airtight container until serving time.
2. Directions for Apricot-Lemon Sauce:
In a medium sauce pan, over medium heat, stir together the first three ingredients until sugar is dissolved. Heat mixture to a simmer, stirring constantly.
Add butter: stir until melted.
In a small bowl, mix one cup of the hot mixture into the egg yolks; stir to combine. Then, mix egg yolk mixture into the remaining hot mixture. Turn heat down to low, bring mixture just to a simmer, then immediately remove from heat. Transfer mixture to a bowl and chill in the refrigerator.
Yield: 1-1/2 cups
3. To assemble Meringue Tortes:
Place one meringue on an individual serving plate. Top with 1 1/2 tablespoons of the sauce and top with some of the fruit or berries and second meringue. Repeat to make a second layer, then top with a third meringue.
Repeat to make 7 more meringue tortes.
Yield: 24 Meringues
Last edited by a moderator:
