Named after the famous Russian ballerina.


Equipment: Preheat oven to 300 degrees F.
Place an 8 inch pie pan or plate upside down on the greased and floured cookie sheet and trace around it with your clean fingertip to mark a circle in the flour.
Put egg whites and salt in medium bowl, and use egg beater or electric mixer to whip into soft peaks. Add sugar, a little at a time, beating after each addition until smooth and glossy.
Mix cornstarch and vinegar until smooth in small bowl and, using spoon or spatula, fold into whipped egg whites until well blended. Then pour whites into center of circle marked on cookie sheet. Spread meringue evenly to edges of circle, building up edges more than center.
Place on middle shelf in oven; reduce heat to 250 degrees F and bake until outside of meringue is firm and pale tan in color, about 1 hour. Remove from oven and cool for 15 minutes; then carefully remove from cookie sheet.
Let stand at room temperature until ready to serve. Do not cover or chill.

To serve, spread top and sides with whipped cream or whipped topping to cover meringue. Decorate top with slices of kiwi (or fruit). Makes 8 servings.

Note: the meringue should have a moist sticky center, much like marshmallow creme.

Contributed by:
Margo Mead
Portland, Oregon, USA

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This page last updated July 2nd, 1998