From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Heat oven to 450 degrees. Beat egg whites slightly. Add cream of tartar and salt; beat until very stiff. Continue beating, adding sugar gradually; beat until sugar is dissolved. Butter a 9-inch x 13-inch Pyrex dish. Spread mixture in dish; put in oven and turn off heat. Leave dessert in oven overnight. (Do not peek.) Next day, whip cream and spread over top of meringue. Refrigerate at least 4 hours before serving. To serve, cut into squares and top with sweetened strawberries or raspberries.
SERVES: 12
- 7 egg whites
- 1 teaspoon cream of tartar
- Dash salt
- 1/2 cup sugar
- 1 cup whipping cream
- Fresh or frozen strawberries or raspberries, for topping
TO PREPARE:
Heat oven to 450 degrees. Beat egg whites slightly. Add cream of tartar and salt; beat until very stiff. Continue beating, adding sugar gradually; beat until sugar is dissolved. Butter a 9-inch x 13-inch Pyrex dish. Spread mixture in dish; put in oven and turn off heat. Leave dessert in oven overnight. (Do not peek.) Next day, whip cream and spread over top of meringue. Refrigerate at least 4 hours before serving. To serve, cut into squares and top with sweetened strawberries or raspberries.
SERVES: 12
