Post by Granny Smith on May 13, 2010 13:00:06 GMT -5
This is adapted from a recipe my grandmother made when I was young. Her recipe is too involved, so I streamlined it. I know it seems like a lot of trouble, but it makes a 10 servings and keeps practically forever, if you keep it frozen.
Frozen Meringue Dessert
Ingredients:
~Meringue Shells
~12 Heath bars, a 12 oz. bag of Heath bar bits (from the baking section of the store), or homemade English Toffee (with or without chocolate and/or nuts, but they're better with both)
~2 cups whipping cream, whipped with a little sugar and vanilla added
The day before you make this, if you're not using the packaged Heath bar bits, freeze the toffee. Once it's frozen, put it in a heavy brown paper or plastic bag and smash it to bits with a hammer. The pieces should be small, since they'll be frozen again when you eat them.
Meringue Shells
6 egg whites, room temperature
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
1 1/2 cups sugar
Preheat oven to 275 degrees F. Line a large baking sheet with ungreased parchment paper, brown paper (cut open a grocery bag), or aluminum foil (dull side up). Draw 20 3-inch circles on the paper; set aside.
In a large mixer bowl, beat egg whites on low speed until foamy. Then, add one at a time, the cream of tartar and vanilla extract. Continue beating until the whites begin to hold their shape and become opaque. Increase the speed to medium-high and gradually add the sugar, 2 T. at a time. Beat until the whites thicken and form stiff peaks.
Spread each circle with approximately 2 heaping tablespoons of meringue; shape with back of spoon to make discs.
Bake for 1 hour; turn off oven, leaving meringues in the oven, with door closed, for an additional 1 1/2 hours. Remove baking sheets to wire racks. Let meringues stand 15 minutes; then carefully loosen them with a wide flat metal spatula or a sharp knife and transfer to wire racks. Let cool completely.
Whip cream, adding a little sugar (a couple of tablespoons is enough) Fold in prepared toffee bits.
Divide whipped cream mixture between half of the meringue discs, spreading it thickly on the bottoms of the discs. Top with remaining discs, pressing gently so you don't break the discs, wrap individually, and freeze.
Serve either partially frozen or straight from the freezer. I like to take them out just as we sit down to eat.
Note: If these seem too big, you can make them any size you'd prefer.
Frozen Meringue Dessert
Ingredients:
~Meringue Shells
~12 Heath bars, a 12 oz. bag of Heath bar bits (from the baking section of the store), or homemade English Toffee (with or without chocolate and/or nuts, but they're better with both)
~2 cups whipping cream, whipped with a little sugar and vanilla added
The day before you make this, if you're not using the packaged Heath bar bits, freeze the toffee. Once it's frozen, put it in a heavy brown paper or plastic bag and smash it to bits with a hammer. The pieces should be small, since they'll be frozen again when you eat them.
Meringue Shells
6 egg whites, room temperature
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
1 1/2 cups sugar
Preheat oven to 275 degrees F. Line a large baking sheet with ungreased parchment paper, brown paper (cut open a grocery bag), or aluminum foil (dull side up). Draw 20 3-inch circles on the paper; set aside.
In a large mixer bowl, beat egg whites on low speed until foamy. Then, add one at a time, the cream of tartar and vanilla extract. Continue beating until the whites begin to hold their shape and become opaque. Increase the speed to medium-high and gradually add the sugar, 2 T. at a time. Beat until the whites thicken and form stiff peaks.
Spread each circle with approximately 2 heaping tablespoons of meringue; shape with back of spoon to make discs.
Bake for 1 hour; turn off oven, leaving meringues in the oven, with door closed, for an additional 1 1/2 hours. Remove baking sheets to wire racks. Let meringues stand 15 minutes; then carefully loosen them with a wide flat metal spatula or a sharp knife and transfer to wire racks. Let cool completely.
Whip cream, adding a little sugar (a couple of tablespoons is enough) Fold in prepared toffee bits.
Divide whipped cream mixture between half of the meringue discs, spreading it thickly on the bottoms of the discs. Top with remaining discs, pressing gently so you don't break the discs, wrap individually, and freeze.
Serve either partially frozen or straight from the freezer. I like to take them out just as we sit down to eat.
Note: If these seem too big, you can make them any size you'd prefer.
