Strawberry Glazed Surprise
|Cream of tartar||1⁄2 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Egg yolks||3 (From Meringue Shells)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Water||1 1⁄4 Cup (20 tbs)|
|Grated lemon peel||1 Teaspoon|
|Strawberry jam||1⁄2 Cup (8 tbs)|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Red food coloring||2 Drop|
|Strawberries||4 Cup (64 tbs), washed, hulled to make 2 pints|
1 For meringue shells:In a medium-size bowl, beat the egg whites, cream of tartar, and salt until foamy-white and double in volume .
2 Beat in sugar, 1 tablespoon at a time, beating well after each addition, until meringue stands in firm peaks. (Sugar should be completely dissolved before adding more. Beating should take about 10 minutes.) Fold in vanilla.
3 Line a large cookie sheet with brown paper; mark twelve 3-inch circles, 2 inches apart, on the paper.
4 Drop meringue, about 4 tablespoonfuls for each, inside circles; spread into the rounds with a small spatula, building up the side of each to form a shell.
5 Bake in a very slow oven at 250 degrees farenheit for 40 minutes, or until crisp.
6 Set the cookie sheet on a wire rack until meringues cools completely, then remove with a spatula. (Shells may be made a day ahead and stored in a container with a tight-fitting cover.)
7 For filling: In a medium-size saucepan,combine sugar, cornstarch and salt.
8 Beat the egg yolks slightly in a 2-cup measure; stir in lemon juice and water and stir into the sugar mixture.
9 Cook over medium heat, stirring constantly, until the mixture thickens and boils for 3 minutes.
10 Remove from the heat and stir in lemon peel and butter or margarine; cool.
11 For glaze: In a small saucepan,combine jam, corn syrup and red food coloring ; heat, stirring constantly, just until hot; remove from the heat.
12 To fill the shells, spoon about 2 tablespoons filling into each and top with 6 whole strawberries, standing each tip end up; spoon about 1 tablespoon warm glaze over it.
13 Shells may be filled about an hour before the serving time.Chill if you like.