1 meringue
2 egg whites at room temp.
1/2 tsp white vinegar
1 pinch salt
1/2 cup granulated sugar
1 lemon sauce
2/3 cup granulated sugar
2 tsp cornstarch
1 tsp grated lemon peel
1/3 cup water
1/3 cup fresh lemon juice
1 egg, beaten
2 cup cut-up fresh fruit
1 garnish: mint leaves
Directions
To make meringue: In bowl, combine egg whites, vinegar, and salt.
Beat until soft peaks form. Add sugar, 1 tbsp (15 ml) at a time;
beat until stiff peaks form.
Line a baking sheet with parchment or brown paper (aluminum foil may
also be used). Draw a circle with an 8-inch diameter. Spoon
egg-white mixture on paper pattern; with a spoon shape mixture into a
circle with sides about 2 inches higher than centre. Or prepare
individual meringues 2 inches in diameter.
Bake single meringue in 250F oven for about 1 1/2 hours or until
slightly coloured. Turn off oven and leave meringue to cool for 2
hours or overnight before removing from oven. Carefully remove from
paper. (Bake individual meringue for 50 to 60 minutes).
To make lemon sauce: In small saucepan, combine sugar, cornstarch,
and lemon peel. Stir in water and lemon juice; cook over medium
heat, stirring constantly until slightly thickened. Carefully stir
one-quarter of hot mixture into beaten egg to prevent egg from
coagulating; return to hot mixture, stirring constantly. Cook and
stir for 4 minutes or until thickened. Cover and refrigerate.
Just before serving, combine cut-up fruit with lemon sauce. Spoon into
meringue shell and serve, garnished with mint leaves.
Preparation 1 hour, Cook 1 1/2 hour. 6 servings 192 Calories per
serving, 2.5 grams protein, 1.1 grams fat, 45.1 grams carbohydrate,
1.0 grams of fibre
My Note: Lemon sauce can be made with two egg yolks if you are
unconcerned about cholesterol. Check the meringue at about 40
minutes - tastes good without the extra drying time for eating the
same day.
Source: Eat Well, Live Well - Canadian Dietetic Association Similar
to Australian recipe for Pavlova. Posted by Elizabeth Rodier
Servings: 6 servings
Meringue Fruit Torte Recipe brought to you by Recipe Ideas
Categories: Australian; Dessert; Fruit
The History of Recipes
It is possible to trace the history of written recipes far back into history, certainly as far into history as early Egypt, and quite possibly further than that. Interesting though that maybe, generally, these old records were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the most ancient recipe in existence, according to experts in ancient history is a series of ancient tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful and blissful. As we move into The time of the roman empire 25BC a roman called Apicius wrote some documents which described recipes cooked by the Romans. In his scrolls, he recounts how the meals were divided into appetizers, entrees and afters, something that is very familiar to us today. Aspicius recounts how the cooks of Roman times were skilled in the use of a wide range of herbs and spices, including many that are still in use today for example basil, mint and asafoetida. As our culinary historical trip moves to more modern times we find two books which were published in the 1300s - a book called `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the spicy food that appears on menues today, but rather accounts of the types of food eaten by the nobility of that time. In the 15th century, people returning from the crusades brought back many new foods and herbs from Arab countries, such as coriander, basil and rosemary. These new foods and tastes led to a surge in manuscripts on cookery, some of which still exist in private cookery archives. By the arrival of the twentieth century, cook books are starting to become popular mostly as a result of more people being able to read, more free time and a general increase in wealth. The introduction of television gave us celebrity TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everybody to access massive numbers of recipes just like those on our web site. |
We hope you enjoy this Meringue Fruit Torte recipe.
