October 4, 2002, Newsletter Issue #67: Chocolate Meringue Cream
Tip of the Week
This dessert is a variation on the traditional Pavlova, which is meringue layered with a creamy filling. Feel free to use any type of candy in the filling; crushed peanut brittle, buttermints, or chocolate covered toffee would be fabulous, too.
6 egg whites
1/2 tsp. cream of tartar
Dash salt
2 cups sugar
Beat egg whites, cream of tartar and salt until foamy. Gradually add sugar, beating until stiff and glossy. Make sure you donīt underbeat the meringue. Line 2 cookie sheets with parchment paper. Spread half of meringue into an 8" circle on each cookie sheet. Bake at 275 degrees 50-60 minutes until crisp and very light brown at edges, switching cookie sheets on racks halfway during cooking. Turn oven off and leave meringues in closed oven for 2 hours. Remove and cool.
2 cups whipping cream
1/2 cup powdered sugar
1/3 cup cocoa
1 cup finely crushed toffee pieces
Combine cream, sugar and cocoa and beat until stiff. Fold in crushed candy. Spread between meringue layers and on top and chill at least 3 hours before serving.
About LifeTips
Now one of the top on-line publishers in the world, LifeTips offers tips to millions of monthly visitors. Our mission mission is to make your life smarter, better, faster and wiser. Expert writers earn dough for what they know. And exclusive sponsors in each niche topic help us make-it-all happen.
| Guru Spotlight |
| Lynne Christen |
