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This recipe comes to us from the Oklahoma Support Group. 1 ¾ cup egg whites (about 1 dozen plus 2 large eggs - at room temperature) ½ teaspoon salt 1 ½ teaspoon cream of tartar 1 cup less 2 tablespoons sugar ½ teaspoon almond extract (gluten-free) or ¾ teaspoon lemon extract 1 teaspoon vanilla (gluten-free) ½ teaspoon vanilla Sift 6 times: ½ cup sifted potato starch flour 1/3 cup cornstarch 1/3 cup powdered sugar Sift potato starch flour, cornstarch and powdered sugar 6 times. Set (½ cup) aside. Beat egg whites until foamy. Add cream of tartar, salt & flavorings. Continue beating until stiff. Add sugar 2 tablespoons at a time and continue beating until very stiff. Sift (½ cup) sifted ingredients over egg whites a little at a time, folding in with a wire egg beater or large spoon. turn bowl often. Put batter in ungreased tube pan. Gently cut through batter to level and prevent large holes. Bake: Slightly less than 400 degrees for 30 minutes (put a piece of foil on top after 15 minutes to prevent burning). Hang upside down overnight. You may frost with a butter icing when cooled, serve plain, or add sliced strawberries and top with Cool Whip. Store in the refrigerator. Variations: Chocolate flavor add 1 heaping tablespoon of cocoa. Pink Angel Cake: Add 1 heaping tablespoon of mixed fruit Jello powder.
This recipe comes to us from Ellen Switkes. Heres a great recipe for a lemon meringue pie thats upside down with the meringue as the crust. You could use this same crust for chocolate pudding pie, mud pie or ice cream pie. Its not low calorie, but is very tasty. Meringue Crust: Beat until stiff 4 egg whites and ¼ teaspoon cream of tartar. Add gradually ¾ cup sugar and 1 teaspoon vanilla. Spread on well greased 9 pie pan and bake 300 degrees for 1 hour. Cool. Lemon Filling: Beat well 4 egg yolks. Add ½ cup sugar, ½ cup water, 2 tablespoons lemon juice, 2 teaspoons grated lemon rind. Cook over low heat until thick, cool in pan. Spread over crust. It doesnt make very much filling, so spread it thin. Whipped Cream Topping: Whip 1 plus ½ pint whipping cream, spread over filling, serve. Store pie in refrigerator up to 24 hours.