I know… you are DYING to know what happened the next morning with the meringue. (If you haven’t seen Part 1 yet, check it out). Here is Part 2:
[youtube=http://www.youtube.com/watch?v=O8H6cD9kqmo]
(When posted, you can find the rest here: Part 1 and Part 3)
____________________
RECIPE
____________________
Meringue Shell
Ingredients:
- 4 egg whites, room temp.
- 3/4 cups powdered sugar
- 1 cup granulated sugar
- 1/2 tsp. cream of tartar
- 1 teaspoon vanilla
Directions:
- Preheat to 275 degrees F
- Beat egg whites until frothy (using a standard mixer makes this much easier)
- Add cream of tartar and beat eggs untill very stiff
- Add sugar by the spoonful alternatingly slowly
- Very slowly add vanilla by hand by pouring it down the side of the bowl and slowly folding it in
- Pour into buttered spring form
- Bake at 275 for 1 and 1/2 hours
- Turn off oven, then open oven door slightly and let cool in oven over night
- Flip cooled meringue over to expose the concave bottom, which can be filled
_______________________
Balsamic Strawberries
Ingredients:
- 1 pint of strawberries, sliced thin
- 1/4 cup granulated sugar
- 1/4 cup balsamic vinegar
Directions:
- Pour balsamic vinegar into a medium saucepan and place over a low flame
- Stir in sugar
- Add strawberries and cook under low heat until berries are soft, about 5-10 minutes
- Strain out extra juices (into bowl, so you can save it for delicious toppings!)
_______________________
Homemade Spiked Schlag (whipped cream)
Ingredients:
- 1 pint of heavy cream
- 1/4 cup sugar (or more to taste)
- 1 tsp vanilla extract
- 1/4 cup flavored liquor of choice (such as amaretto)
Directions:
- Pour heavy cream into a stand mixer bowl
- Add sugar and vanilla extract
- Turn on mixer and beat until stiff (about 10 minutes)
- Fold in liquor
- Serve immediately
