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- Andre's Special
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Meringue
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8
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egg whites
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3/4
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TSP
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Cream of Tartar or use a copper bowl
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Filling
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8
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TBL
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Sugar
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4
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egg yolks
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4
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TBL
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Irish Mist, Triple Sec, Grand Marnier, ... your choice of 1
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- Beat the whites with cream of tartar with electric mixer until frothy,
then add sugar gradually.
- Beat 5 minutes or until stiff, do not under beat.
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- Filling- Beat the sugar and yolks for 2 or 3 minutes or until lightens,
add flavor of choice.
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- Make a hollow in the center of the meringue and gently add
filling. Be careful not to
- break the stiff whites, fold in the filling until it is yellow and white
lumpy, not smooth.
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- Cover a long pan with butter, lightly coat with sugar.
- Gently spoon the mix onto the center of the pan, never flatten at all,
it's meringue and
- should puff up, but only if it stays fluffy. Do not shape, leave as it
falls into the pan.
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- Put into a 400F oven for 5 minutes, plan for the rise, so not on a top
shelf.
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- Leave on pan, for show you can cover with 151 rum and light just
before serving.
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Back to Cooking
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