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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 12 |
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I've served this impressive dessert at baptisms and holidays and enjoy making it for our children and grandchildren when they come to visit. Ingredients:
6 egg whites |
2 teaspoons water |
2 teaspoons white vinegar |
2 teaspoons vanilla extract |
1 teaspoon baking powder |
1/4 teaspoon salt |
2 cups sugar |
filling: |
1 package (3 ounces) strawberry gelatin |
1/2 cup boiling water |
1 cup fresh or frozen sliced strawberries |
1 teaspoon lemon juice |
dash salt |
1-1/2 cups whipped cream |
Directions:
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add the water, vinegar, vanilla, baking powder and salt. Beat on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved.
2. Spread evenly into a greased 13-in. x 9-in. baking pan. Bake at 300° for 45 minutes. Turn off oven and do not open door; let crust dry in oven overnight.
3. For filling, in a bowl, dissolve gelatin in boiling water. Stir in the strawberries, lemon juice and salt (mixture will thicken quickly). Fold in cream. Spread over crust. Store in the refrigerator. Yield: 12 servings.
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