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Sunday, June 19, 2011

Tavern Meringues - Colonial Recipes


TAVERN MERINGUES

Serves 6
Ingredients:
  • 4 large egg whites at room temperature
  • Pinch salt
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 pint fresh strawberries, cleaned and hulled
  • 1/4 cup confectioners' sugar, or more to taste
  • 1 pint vanilla ice cream
Instructions:
Preheat the oven to 250°F. Butter and flour a large baking sheet.
In a large bowl, with an electric mixer or balloon whisk, beat the egg whites with the salt until frothy. Gradually add the sugar, beating constantly until stiff peaks form.
Transfer the meringue to a large pastry bag fitted with a star tip. Pipe 3-inch-long, 2-inch-high ovals onto the baking sheet. Bake until firm and light tan colored, about 30 minutes. Turn the oven off for 1 hour, leaving the meringues in the oven. Turn the oven on again to 250°F and bake 30 minutes longer. Turn the oven off and leave for at least 2 hours without opening the door.
Slice the strawberries and place in a medium bowl. Sprinkle the confectioners' sugar over. Crush about a third of the berries with a fork and let the mixture stand at room temperature for 1 hour. Chill in the refrigerator until ready to serve.
To serve, arrange the meringues in individual bowls and top with a generous scoop of ice cream. Spoon or ladle the strawberries over and serve at once.

Submitted by:  Tiffany Amber Stockton
CFP: Thanks Tiffany!  This looks yummy!

4 comments:

  1. I love meringues, so this sounds great, Tiffany!!

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  2. Sounds like something special they'd serve at City Tavern in Philadelphia. Their food is absolutely scrumptious and historically correct. (I'd serve it in blue bowls with red strawberries and vanilla ice cream for an official Fourth of July treat! :) Thanks, Tiffany!

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  3. Oh, I love meringues and grew up with them - they're so pretty and delicious:) Love that Pat mentioned City Tavern. I'm heading there for dinner next month! Will have to see what other colonial fare is on the menu and do a post. Bless you for the great recipe and comments.

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