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 quite feasible to track the history of transcribed cooking instructions far back into the distant past, at least as far into history as pharonic Egypt, and maybe further still. In practice though, these, old cookbooks were just very basic pictorial recipes for preparing food.
Interestingly, the oldest recipe discovered, according to historians are some tablets in ancient Sumerian which describe the baking 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. Progressing into The time of the romans around 25BC a roman called Apicius created a few documents detailing recipes cooked by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and dessert, a very modern way of dining. This early Roman chef informs us how the ancient Romans were skilled in the use of a wide range of herbs and spices, including a few that will be familiar to modern chefs for example bay, mint and dill. Moving on, there were some recipe books which were published in the 14th Century ; one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these are nothing to do with the indian food that we all know today, but rather recipes for the types of meals prepared for the wealthy. Later, in the 15th century, people returning from the crusades brought us many foods and spices from the holy lands, including basil and coriander. The introduction of these new culinary ideas prompted an outbreak in recipe manuscripts, most of which are now in private libraries. By the advent of the 1900s, cookery books are in great demand, as a result of better eduction, more leisure time and having more money. Like it or not, the introduction of TV gave us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes just like those on our web site. |
We hope you enjoy this Meringue Fruit Torte recipe.
