Title: Meringues with Fruit Sauce and Ice Cream
Categories: None
Yield: 1 Servings

3 lg Egg whites, (1/2 c) at room
-temperature
3/4 c Very fine sugar*

--------------------------------FRUIT SAUCE--------------------------------
3 c Ripened or frozen fruit (if
-frozen, thaw)
1/2 c Sugar
Framboise, Midori or
-kirschwasser, to taste
-(depending on fruit
-selected.) *See Note*

* (Very fine sugar can be made by blasting white sugar in your food
processor - if you don't have a food processor, don't worry about using
your regular white sugar. It will dissolve.)

Preheat oven to 200øF. Lightly brush butter over the surface of 2 cookie
sheets. Sprinkle flour on them and shake the cookie sheets to distribute
the flour coating evenly.

Beat the egg whites on low speed until they start to foam. Gradually
increase the speed to high, add the sugar, a little at a time. Continue
beating until the meringue is quite stiff and glossy in appearance. Outfit
a pastry ag with a round pastry tube. Fill the bag with the meringue,
shaking gently up and down to compact the meringue inside the bag. Press
out the meringue mixture into ovals or round. Bake for 2 hours - do not
open the oven door during baking.

Fruit Sauce: Put fruit in food processor and blend to a fine puree. Strain
through a sieve, pushing as much pulp through as possible. Discard any
seeds. Add sugar to taste, mixing well. Add liqueor to taste (approximately
2 cups).

To serve: Using 2 meringues for each serving, place a scoop of premium ice
cream between the two meringues, sandwich fashion, but serve the "sandwich"
on its side. Spoon fruit sauce over each serving.

How I've done this: Instead of sandwiching the meringues together, I have
formed an indentation in the meringue patty before baking. To serve I then
scoop ice cream into this indentation, spoon fruit sauce over all and top
with slightly sweetened whipped cream. Very good!

*Note* - If you wish to make this a non-alcoholic dessert, replace the
liqueors with preferred fruit syrups.

Source: The Shoebox Collection, by Ruth Fritz Posted to bakery-shoppe
digest V1 Number 036 by Peggy Makolondra on Apr
17, 1997