Recipe

Meringue-topped Gingerbread Recipe

	Dvisscher / All my dishes 2 years, 2 months ago This is a beautiful, delicious dessert that is so moist and chewy and gingery! Yum! Prep:25m Cook:90m Servings:8	Dvisscher
	beautiful colourful

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Ingredients

Gingerbread:

2 1/3 c flour

1/2 c shortening

1/3 c sugar

1 c fancy molasses

3/4 c hot water

1 tsp baking soda

2 tsp ground ginger

1 tsp cinnamon

3/4 tsp salt

1 egg

Meringue:

2 egg whites, room temperature

1/4 tsp cream of tartar

1/2 c brown sugar, packed

Directions

For ginerbread, heat oven to 325 degrees.

Grease and flour a 9x9 inch square baking pan.

Beat all gingerbread ingredients in a large bowl with an electric mixer on low for about 30 seconds. Increase speed to medium and beat for 3 minutes more, scraping bowl occasionally.

Pour into pan and bake for about 50 minutes or until toothpick inserted in middle comes out clean.

Meanwhile, beat egg whites with cream of tartar on high speed until foamy.

Beat in brown sugar, a tablespoon at a time until stiff peaks form.

Turn oven up to 400 degrees.

Spread meringue over hot gingerbread decoratively then bake about 10 minutes or until meringue is golden brown.

Serve warm from the oven.

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