Meringue Chantilly Recipe
Ingredients
| 1 recipe Basic Meringue | ||
| 2 cup frozen lowfat nondairy whipped topping, thawed | ||
Directions
Prepare the Basic Meringue.
Line two ungreased cookie sheets with parchment paper or cut- up brown paper bags.
Spoon the meringue onto the paper to make 12 mounds.
Place the two cookie sheets into a preheated 275°F (135°C) oven.
Bake for 30 minutes.
Open the oven and reverse the positions of the cookie sheets.
Bake for another 30 minutes.
Remove the cookie sheets from the oven.
Loosen and turn each meringue over.
Gently depress the center of each one with the back of a spoon.
Return to the oven and bake 30 more minutes.
Remove from oven and cool meringues completely.
Just before serving, make sandwiches with two meringues, placing the whipped topping in between.
Line two ungreased cookie sheets with parchment paper or cut- up brown paper bags.
Spoon the meringue onto the paper to make 12 mounds.
Place the two cookie sheets into a preheated 275°F (135°C) oven.
Bake for 30 minutes.
Open the oven and reverse the positions of the cookie sheets.
Bake for another 30 minutes.
Remove the cookie sheets from the oven.
Loosen and turn each meringue over.
Gently depress the center of each one with the back of a spoon.
Return to the oven and bake 30 more minutes.
Remove from oven and cool meringues completely.
Just before serving, make sandwiches with two meringues, placing the whipped topping in between.
Chef
