Preparation info
  • 6 to 8

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

A fabulous dessert for spring menus is this elegant French creation, of unknown origin, made with baked meringue layers filled with buttercream.

Ingredients

  • 5 eggs, separated
  • teaspoon cream of tartar
  • cups

Method

  1. Preheat oven to very slow (250°F.).

  2. Place the egg whites in a mixing bowl. (Reserve the egg yolks for the buttercream, below.) Add the cream of tartar and beat until frothy. Gradually add three-quarters cup granulated sugar while beating. Contin