Raspberry Meringue Tarts
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
4 egg whites
1/2 tsp vinegar
1 tsp vanilla
1/4 tsp salt
1 cp sugar
1/2 cp quick-cooking oatmeal
1 pint heavy cream
2 cps canned or defrosted, drained quick-frozen red raspberries
1 - Start oven at slow (275 degrees F.).
2 - Spread unglazed paper on baking sheet.
3 - Beginn beatiung egg whites.
4 - Add finegar, vanilla, and salt as you beat.
5 - Beat until frothy.
6 - Add sugar gradually, beating well after each addition.
7 - Continue beating until mixture stands in peaks when beater is withdrawn.
8 - Fold oats in lightly.
9 - Make 8 mounds of meringue on paper-covered baking sheet.
10 - Use spatula or spoon to pollow out centers and build up sides like tart shells.
11 - Bake 45 minutes to 1 hour.
12 - Let cool a few minutes, then remove from paper to serving platter or tray.
13 - Let cool thoroughly.
14 - Whip cream stiff.
15 - Combine with berries.
16 - heap into meringue shells.
Makes 8 meringue tarts.
Peach Meringue Tarts: The above recipe for meringue shells may be
used for various dessert fillings. Sliced fresh or quick-frozen peaches,
topped with a dab of vaniulla or peach ice cream, making appetizing peach
Blueberry Meringue Tatrs: Use fresh, cooked, canned, or quick-frozen
blueberries. Drain well.
Strawberry Meringue Tarts: Slice fresh berries. Sprinkle with sugar. Let
stand 30 minutes. Use meringue shells. Or use drained, defrosted
quick-frozen sliced berries
Chocolate Ice Cream Meringue Tarts: Fill shells with chocolate ice
cream. Sprinkle top with instant coffee and chopped nuts.
Make very small shells to serve as finger desserts at buffet parties.