Muirhead
Meringue Glacé
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½ cup egg whites (about 4), room temperature
¼ tsp vanilla extract
¼ tsp cream of tartar
pinch of salt
1 cup sugar
1 pint ice cream, vanilla or ginger
1 jar Muirhead Roasted Rhubarb Compote
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Heat oven to 250° F. Beat egg whites until soft peaks form. Add vanilla, cream of tartar, and salt. Gradually beat in sugar until stiff glossy peaks form. Put in pastry tube and press mixture into 4"circles on oiled and floured pan. Bake for one hour or until firm to the touch. Remove and cool on wire rack. Place on serving dish, fill center with ice cream and top with compote. Serves 6.
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| Muirhead – 2009 |
Muirhead of Ringoes, NJ Inc.
43 Hwy 202
Ringoes, NJ 08551
www.muirheadfoods.com
1-800-782-7803
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