Thu 21 Aug, 2003 05:39 pm
Adapted by BumbleBeeBoogie
4 large egg whites, at room temperature (or the equivalent in powered egg whites)
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 cup superfine sugar, divided **
1-1/2 teaspoons raspberry brandy or 1/4 teaspoon almond extract
2 large eggs
2 large egg yolks
2/3 cup white granulated sugar
1/4 cup fresh lemon juice
2 tablespoons butter, cut up
1 teaspoon grated lemon peel zest
1/2 cup heavy or whipping cream
2 cups cut up fruit and berries
Preheat the oven to 225 degrees F. Line a cookie sheet with waxed paper or parchment. Draw an 8-inch circle on the paper.
Beat the fresh egg whites (or reconstituted powered egg whites according to package directions) with cream of tartar and salt in a thoroughly clean electric mixer bowl at medium speed until soft peaks form. Add the sugar 2 tablespoons at a time, beating 30 second after each addition. Beat on high for 1 minutes. Fold in the brandy or almond extract.
Spoon the meringue into a pastry bag fitted with a large star tip. Pipe the meringue in a spiral to fill in the circle. Pipe 2 tiers of rosettes along the edge for trim. Or, alternately, spoon the meringue into the circle, scooping the sides upward. Bake 1 hour until dry to the touch. Turn off the oven; leave the meringue in the oven for 2 hours to dry out. Peel off the paper.
Filling: Cook the eggs, egg yolks, sugar, lemon juice and better in a double boiler over simmering water, stirring until the mixture just thickens, about 15 minutes. Stir in the lemon peel zest. Set the pan in a bowl of ice water until cold. Beat the cream in an electric mixer bowl to stiff peaks. Whisk one third of cream into the lemon filling to lighten, then carefully fold I the remaining cream. Spoon the filling into the meringue shell. Arrange the fruit on top. Serves 8.
**To make super fine sugar: process granulated sugar in blender for 30 to 60 seconds.
(290 calories; fat 10 g (5.5 g saturated); 81 mg cholesterol; 113 mg sodium; 47 g carbohydrates; 4 g protein.