“Forgotten” Dessert

Print recipe as: 3x5 | 4x6 | 8.5x11
This recipe, a favorite of Miriam’s grandmother was published in a 1950s church cookbook. It’s light, sweet and simple—perfect for summertime (although Miriam makes it every Christmas and it’s the perfect end to a rich holiday dinner).


Ingredients
  • Softened butter
  • 6 large egg whites, room temperature
  • ¼ teaspoon salt
  • ½ teaspoon cream of tartar
  • 1½ cups sugar
  • 2 teaspoons vanilla extract, divided
  • 2 cups AE Heavy Whipping Cream
  • 1/3 cup powdered sugar
  • Assorted fresh berries or sliced seasonal fruit (peaches, plums, etc.)

 


Directions

Preheat oven to 425ºF. Generously butter the bottom and sides of a 9x13-inch glass baking dish.

In a stand mixer fitted with the whisk attachment, beat the egg whites and salt on medium-high speed until foamy. Add the cream of tartar and beat until soft peaks form, about 2 minutes. Gradually add the sugar 2 tablespoons at a time, beating well after each addition. Beat until whites are very stiff and glossy, then mix in 1 teaspoon of the vanilla.

Spoon the whites into the prepared baking dish and spread evenly over the bottom and up the sides using a rubber spatula or spoon. Place the pan in the preheated oven and turn the oven off; forget about the whites until the oven is cold (this is where the dessert gets its name!). When the oven is cold, remove the pan and chill the meringue, covered, for at least 4 hours.

Just before serving, in a stand mixer fitted with the whisk attachment, beat the whipping cream, powdered sugar and remaining teaspoon of vanilla together until soft peaks form. Spread the whipped cream inside the meringue shell and top with berries or sliced fruit. If desired, garnish with small leaves of fresh mint. To serve, use a sharp knife to slice squares of the dessert and lift them out with a spatula.

Makes 12-15 Servings


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