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Angel Meringue Torte

The meringue can also be spread in a 9-inch circle on a buttered cookie sheet.

6 egg whites

½ teaspoon cream of tartar

¼ teaspoon salt

1½ cups sugar

½ teaspoon vanilla

½ teaspoon almond extract

1 cup whipping (heavy) cream

Cranberries Jubilee (below) or sweetened sliced strawberries

Heat oven to 275”. Butter bottom only of springform pan, 9 X 3 inches, or tube pan, 10 X 4 inches. Beat egg whites, cream of tartar and salt in large bowl on medium speed until foamy. Beat in sugar, 2 tablespoons at a time, on high speed; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla and almond extract. Spread evenly in pan. Bake ½ hours. Turn oven off and leave pan in oven with door closed 1 hour. Finish cooling at room temperature on wire rack.

Loosen side of meringue from pan with knife; invert onto serving plate. Beat whipping cream in chilled medium bowl until stiff. Frost meringue with whipped cream. Refrigerate at least 4 hours. Cut into wedges. Serve with Cranberries Jubilee. 12 servings.


¾ teaspoon grated orange peel

½ cup orange juice

½ cup water

2 cups sugar

2 cups cranberries

2 tablespoons water

2 teaspoons cornstarch

¼ cup brandy, if desired

Mix orange peel, orange juice, ½ cup water and the sugar in 2-quart saucepan. Heat to boiling; boil 5 minutes. Stir in cranberries. Heat to boiling; boil rapidly 5 minutes, stirring occasionally. Mix 2 tablespoons water and the cornstarch; stir into cranberry mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into chafing dish; keep warm. Heat brandy in small, long-handled pan or metal ladle just until warm. Carefully ignite and pour flaming brandy over cranberry mixture. Serve hot after flame dies.


It is a quote. Betty Crocker’s New Christmas Cookbook 1993

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