CHERYL GAVARD HWDP78B 6 Egg whites
1/2 ts Cream of tarter
1/2 ts Van. extract
1/4 c Sugar
1 pt Heavy cream
1/4 ts Van. extract
1 -Cut up fruit, can be
-Raspberries, kiwi, grapes -leave whole but -seedless, peaches, -blueberries, 1/4 c Sugar
Beat the egg whites with the cream of tarter until foamy. Add the van. and sugar and beat until very stiff peacks form. On a baking sheet, line with greased parchment paper. Draw a circle on it before greasing it about 12-14″ dia. Spread the egg whites to about 1/4-1/2″ thick. Either Pipe or
using a spoon, make a side to the circle about 1″ high. Place in a low heat oven of about 150-200 and bake to “dry” the whites. Do not let it get brown. If it is getting slightly discolored turn oven down lower. When done and solid. Remove from oven and cool. Remove the paper and save until just before serving. Whip the heavy cream with the vanilla extract. Line the “tart” with the heavy cream. Lay the fruit on top in any design you wish but cover all. Wet fruit slightly before doing this. And then sprinkle on some sugar to make it glossy. Remember do not assemble before you are going to serve it! Enjoy! Cookin’up A Storm Always, Cheryl CG —–