A nice airy dessert after a heavy dinner. . .
6 egg whites
1 c. sugar
1 t. vinegar
1 box strawberries (or any seasonal
1/3 c. sugar
1 pint heavy cream
1 t. vanilla
1. In large bowl of electric mixer, beat egg whites until foamy. Gradually,
add sugar (a tablespoon at a time), beating until sugar is completely
dissolved and soft peaks form. Beat in vinegar. Turn into a well-greased
springform pan; spread smooth on top. Bake in moderately slow oven (325°
) for one hour. Place on wire rack to cool thoroughly. (Center of meringue
will drop. ) When meringue is thoroughly cool, gently loosen around outside
edge. Remove sides of pan.
2. Fill center of meringue with Strawberry Cream Filling (recipe follows).
If edges of meringue break off, replace, securing with filling.
3. Serve immediately or chill in refrigerator overnight. Before serving,
decorate cake top with a few whole strawberries with stems. Cut into wedges
Strawberry Cream Filling
Hull and slice strawberries (save a few whole berries for garnish). Mix
gently with sugar. Whip cream with vanilla. Fold in sliced strawberries.
Makes 10-12 servings