Paulette Vickery's Recipes

Shaker Fresh Fruit Meringue Tort

desserts, fruits

7 each egg whites
2 cup sugar
1 tablespoon cider vinegar
1 teaspoon vanilla
1 1/2 quart strawberries, sliced sugared
1 pint heavy cream

Beat egg whites, sugar, vinegar, and vanilla, at high speed, until mixture is stiff and shiny. Spray 2, 9 inch round cake pans generously with cooking spray. Line pans with waxed paper, and spray waxed paper with cooking spray. . Pour half of mixture into each pan. Spread to edge. Bake 1 1/2 hours, at 275 degrees. Turn off oven, and allow pans to remain in oven for an additional 2 hours. Cool on rack. When cool, loosen meringue from sides of pans with knife. Invert pans on plate, one at a time, and remove from meringues. Peel off waxed paper. Before assembling tort, whip cream until stiff. Do not assemble until ready to serve. Place first meringue layer on serving platter. Put 1/3 of whipped cream on shell and smooth to edges. Top with 1/2 of fruit. Place second layer of meringue over fruit. Put remaining fruit on top, and cover with remaining whipped cream. Decorate with a few berries. If desired, fresh peaches may be used in place of strawberries.

Yield: 10 servings


NYC Nutrilink:

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