Coffee glaces (meringues, strawberry variation)

18 servings

Ingredients

Quantity Ingredient
6 eaches Egg whites, at room tem- 1 tablesp. instant-coffee
Perature powder
½ teaspoon Salt
½ teaspoon Cream of tartar About 1 qt. ice cream
1½ cup Sifted granulated Sweetened sliced peaches
Sugar
¼ teaspoon Almond extract
(optional)

Directions

Start heating oven to 250ø F. Beat whites until frothy; sprinkle with salt and cream of tartar; beat until soft peaks are formed. Gradually beat in sugar combined with instant coffee, adding extract with last of sugar. Continue beating until sugar is dissolved and meringue stands in peaks. Drop mixture by heaping tablespoonfuls, 24 in all, about 2" apart on brown-paper-covered cookie sheets. With small spatula, shape each mound into 2" round, about ¾" thick, smoothing sides but leaving tops irregular. Bake 70 min. Cool. Remove from paper. To serve, put 2 meringues together with vanilla or peach ice cream. Spoon peaches ( or see pages 92-93 for sauces) over all. Makes 12 servings. (Meringues keep well in tightly covered box.) STRAWBERRY MERINGUES: Omit coffee. Heap meringue, by tablespoonfuls, into round mounds on brown-paper-covered cookie sheets. With back of spoon, hollow out each mound. Bake 60 min., or till surface is brown and crisp. Cool. Remove from paper. To serve, fill with strawberry ice cream, pass thawed frozen strawberries. Makes 18.

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