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| APRICOT MERINGUE
FROSTING |
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- ¼ teaspoon salt
- ¼ teaspoon vanilla
- 1 teaspoon lemon juice
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- 3 egg whites
- 6 tablespoons sugar
- ½ cup apricot syrup
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Add salt, vanilla, and lemon juice to egg whites. Beat to a stiff
foam. Add sugar, a tablespoon at a time, beating after each addition.
With the last sugar beat until mixture piles well and the sugar
is dissolved. Fold in syrup, made by stewing apricots and rubbing
some of the cooked pulp through sieve into juice. |
Purchase dessert
cookbooks
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