Almond Meringue Ring
|Cookies||1 Cup (16 tbs)|
|Blanched almonds||1⁄4 Pound|
|Eggs||5 , separated|
|Sugar||3⁄4 Cup (12 tbs)|
|Unflaovred gelatin||1 Teaspoon|
|Confectioner' s sugar||1⁄4 Cup (4 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs), whipped|
Combine cookie crumbs and almonds.
Beat egg whites and salt until stiff but not dry; beat in sugar gradually until stiff peaks form.
Fold in crumb mixture and almond extract.
Pour into greased and floured 1 1/2-quart ring mold.
Bake at 350 degrees for 30 minutes; cool for 10 minutes.
Turn out on serving plate; cool.
Soften gelatin in 2 tablespoons cold water; dissolve over boiling water.
Beat egg yolks with confectioners' sugar until thick; beat in gelatin and vanilla gradually.
Fold in whipped cream; chill until cool.
Spoon sauce over almond ring.
Garnish center of ring with fruit.