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Meringues

Yield: 24 Servings
4 Egg whites, at room temp.
1 tbsp Lemon juice
1/8 tsp Salt
2 tbsp Filberts or pecans, chopped
2 tbsp Non-fat dry milk powder
1 tbsp Almond flavored liqueur
1 tbsp Honey

In small mixer bowl, beat egg whites, lemon juice and salt at low speed until foamy. Gradually increase speed and beat to high peak stage. Add other ingredients, continue beating at high speed, scraping edges of bowl, until mixture stands in stiff peaks. Use pastry bag with plain tip to squeeze 1x4" strips on cookie sheet lined with brown paper. Bake at 200 for 1 hour. Turn off heat but DO NOT OPEN OVEN DOOR. Let cookies dry at least 2 hours or overnight. Carefully remove with spatula; store in air-tight container. 10 calories per cookie.

Meringue Delights

4 egg whites.
12 oz caster sugar.
1 level tsp baking powder.
Whipped cream to fill.
Glacé cherries to decorate

Beat all the ingredients together until mixture is very
stiff. Pipe on to a baking tray lined with greaseproof
paper. Bake in a very cool oven, 275°F, 140°C, gas
mark 1, for 1 hour. Makes 24 shells which may be
doubled up with cream and cherry topping.
Makes 24 meringues.

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