Meringue Cakes With Fruit And Custard Sauce
|Egg whites||4 (Room Temperature)|
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||1 1⁄2 Tablespoon|
|Nonfat dry milk solids||1 1⁄2 Tablespoon (Instant Variety)|
|Pear||1 Large, cut in 0.25 inch cubes|
|Sliced strawberries||3⁄4 Cup (12 tbs)|
|Custard sauce||1 Cup (16 tbs)|
Beat egg whites until foamy.
Add cream of tartar and salt; beat until stiff, but not dry, peaks are formed, adding sugar and dry-milk solids gradually.
Drop meringue by large rounded tablespoonfuls onto cookie sheet lined with brown paper.
Place in a 500Â°F oven; turn oven control to 300 degree F and bake 15 to 20 minutes, or until light brown.
Remove from oven and let cool.
Remove from cookie sheet.
Slice meringues crosswise in half.
Stir pear cubes and sliced strawberries into sauce; spoon mixture into hollow bottom halves of meringues; place tops on meringues.
Garnish with strawberries.