Most Recent Recipes Below

The last few recipes I have added show up below, but you can use the categories or the search bar to find all the recipes on this site.


Posted On December 22, 2010

Filed under Meringue, Pastry

Comments Dropped 367 responses

FOR RASPBERRY PIE  from Roberta – could also be used for small meringues. yummm

4 egg whites (at room temp)

1 tsp. vanilla

1/8 tsp. cream of tartar

1 cup sifted powdered sugar

or 1 cup less 1 Tbsp. sifted sugar

(Roberta uses regular sugar)

Beat egg whites until foamy.  Add vanilla and cream of tartar.  Add sugar while beating 1 tsp. at time. Beat until mixture forms stiff peaks (do not overbeat). Shape pie shell. Bake in a 225-degree. oven for 1 hour. Cool in oven with door open.


Posted On December 20, 2010

Filed under Cookies, Meringue

Comments Dropped 925 responses


½ pound unblanched almonds finely ground

½ pound sifted icing sugar

16 maraschino cherries, drained and chopped

2 egg whites

pinch of salt

few drops of almond flavouring

few drops of pure vanilla

Beat the egg whites until stiff but not dry and gradually beat in the sugar, beating after each addition until the mixture stands in peaks. Set aside about 4 Tbsp. of this meringue mixture for topping. To the remainder, add the almonds, then the drained and finely chopped cherries. Flavour with almond and vanilla. Drop by SMALL spoonfuls on a greased baking pan. Top each with a little of the plain meringue that you saved. Bake in a very hot (425 to 450 F) oven for about 5 min or until set and golden in colour.

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