Apricot Baked Meringue Delights
From chefmeow 15 years ago
- 5 minutes to make
- Serves 4
This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Hamilton Estate in Allen, Texas in 2001.
Ingredients
- 2 tablespoons apricot preserves shopping list
- 1 teaspoon hot pepper sauce shopping list
- 4 individual sponge cake cups shopping list
- 1 pint ice cream shopping list
- 3 egg whites at room temperature shopping list
- 1/2 teaspoon ground allspice shopping list
- 7 ounce jar marshmallow cream shopping list
- 4 strawberries cut into fans shopping list
How to make it
- Combine apricot preserves and 1/2 teaspoon hot pepper sauce in small bowl.
- Place sponge cake cups about 3" apart on cookie sheet and brush with apricot mixture.
- Place 1 scoop ice cream on each sponge cake then freeze until firm.
- In large bowl beat egg whites until soft peaks form.
- Gradually add remaining hot pepper sauce, allspice and marshmallow cream.
- Beat until stiff peaks form.
- Spread meringue evenly over ice cream and sponge cake cups covering completely then freeze.
- To serve heat oven to 500 then remove meringue covered sponge cake cups from freezer.
- Bake 4 minutes or until lightly browned then garnish each with a strawberry fan and serve.
People Who Like This Dish 2
- momo_55grandma Mountianview, AR
- jeffsgirl Medford, OR
- chefmeow Garland, TX
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The Rating
Reviewed by 1 people-
sounds good thanks great recipe.
momo_55grandma
in Mountianview loved it
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" It was excellent "