Apricot Baked Meringue Delights |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Hamilton Estate in Allen, Texas in 2001. Ingredients:
2 tablespoons apricot preserves |
1 teaspoon hot pepper sauce |
4 individual sponge cake cups |
1 pint ice cream |
3 egg whites at room temperature |
1/2 teaspoon ground allspice |
7 ounce jar marshmallow cream |
4 strawberries cut into fans |
Directions:
1. Combine apricot preserves and 1/2 teaspoon hot pepper sauce in small bowl.
2. Place sponge cake cups about 3 apart on cookie sheet and brush with apricot mixture.
3. Place 1 scoop ice cream on each sponge cake then freeze until firm.
4. In large bowl beat egg whites until soft peaks form.
5. Gradually add remaining hot pepper sauce, allspice and marshmallow cream.
6. Beat until stiff peaks form.
7. Spread meringue evenly over ice cream and sponge cake cups covering completely then freeze.
8. To serve heat oven to 500 then remove meringue covered sponge cake cups from freezer.
9. Bake 4 minutes or until lightly browned then garnish each with a strawberry fan and serve.
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