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Belgian Souffle Omelette In Meringue Recipe
|Meringue||1 Cup (16 tbs)|
|Red food coloring||3 Drop|
|Sliced strawberries||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Grand mariner||1⁄4 Cup (4 tbs)|
|Eggs||4 , separated|
Serving size: Complete recipe
Calories 1793 Calories from Fat 579
% Daily Value*
Total Fat 63 g96.8%
Saturated Fat 34.4 g172%
Trans Fat 0 g
Cholesterol 910.4 mg
Sodium 669.5 mg27.9%
Total Carbohydrates 258 g86.1%
Dietary Fiber 10.6 g42.4%
Sugars 226.9 g
Protein 37 g74.9%
Vitamin A 34.8% Vitamin C 117.6%
Calcium 13.4% Iron 23.2%
*Based on a 2000 Calorie diet
Cover with damp towel until ready to use.
Sprinkle strawberries with1/4 cup sugar and 2 tablespoons Grand Marnier;let stand no longer than 10 minutes.
Combine egg whites, salt, and water in large mixer bowl; beat with electric mixer until very stiff.
Combine 1/4 cup sugar, 2 tablespoons Grand Marnier, and egg yolks; beat until thoroughly mixed.
Fold egg-yolk mixture slowly into egg whites.
Melt butter in omelet pan until foamy.
Turn egg mixture into pan; cook slowly, pulling edge away from side of pan and leveling top to side with spatula.
Pierce through omelet with tip of spatula occasionally to allow heat to rise through omelet.
Cook until base is light golden brown and set but top is still foamy.
Remove from heat; place, about 6 to 8 inches from source of heat, in preheated broiler.
Broil about 4 minutes, until top is set and lightly browned.
Remove from oven; spoon strawberries over top.
Fold in half; slide onto heatproof dish.
Place 1/3 of meringue in pastry bag with large star tube affixed.
Cover omelet completely with remaining meringue.
Pipe around edge and over top; pipe rosettes in decorative manner.
Place under broiler about 4 minutes or until lightly tinged with brown.
Remove from the oven; garnish with a few fresh strawberries.