Subj : Gluten Free Recipes - 29
To   : All
From : Dave Drum
Date : Sat Jul 06 2024 13:45:56

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Strawberry-Chocolate Meringue Torte
 Categories: Fruits, Desserts, Dairy, Chocolate
      Yield: 6 servings
 
      4 lg Egg whites
      3 c  Sliced fresh strawberries
      1 ts + 1 c sugar; divided
  1 1/2 c  Heavy whipping cream
    1/3 c  Confectioners' sugar
    3/4 ts Vanilla extract
    1/4 ts Cream of tartar
    1/4 ts Salt
    1/2 c  Semisweet chocolate chips
 
  Place egg whites in a large bowl; let stand at room
  temperature 30 minutes. Meanwhile, in a small bowl,
  combine strawberries and 1 teaspoon sugar. In another
  bowl, beat cream until it begins to thicken. Add
  confectioners' sugar and vanilla; beat until soft peaks
  form. Refrigerate strawberries and whipped cream,
  covered, until assembly.
  
  Set oven @ 250ºF/121ºC.
  
  Line a baking sheet with parchment. Trace two 8-in.
  circles 1 in. apart on paper. Add cream of tartar and
  salt to egg whites; beat on medium speed until foamy.
  Gradually add remaining 1 cup sugar, 1 tablespoon at a
  time, beating on high after each addition until sugar is
  dissolved. Continue beating until stiff glossy peaks
  form. Spread evenly over circles.
  
  Bake until set and dry, 70-80 minutes. Turn off oven (do
  not open oven door); leave meringues in oven 1-1/2
  hours. Remove from oven; cool completely.
  
  In a microwave, melt chocolate chips; stir until smooth.
  Spread evenly over tops of meringues. Carefully remove 1
  meringue to a serving plate. Remove whipped cream from
  refrigerator; beat until stiff peaks form. Spread half
  of the whipped cream over the meringue; top with half of
  the strawberries. Repeat layers. Serve immediately.
  
  Christine McCullough, Auburn, Massachusetts
  
  Makes: 6 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... It's past time to go when you start asking yourself if it's time to go.
--- MultiMail/Win v0.52
 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

.