Andrew & Rachel Jackson's Recipes


6 eggs, separated
2 c. light cream
8 heaping T. powdered sugar
12 T. coarse granulated sugar
2 tsp. almond extract

Add 6 heaping T. of the powdered sugar to the egg yolks and beat until very light and creamy. Scald the cream wit the almond extract and mix it into the beaten egg yolk mixture. Mix thoroughly. Pour into a round deep earthenware dish which is large enough so that the cream comes about 1/2-inch from the top of the dish. Stand the dish in a shallow pan half-filled with hot water, and put to set in a 300-degree oven for 1 hour. Remove and cool a little.

Now beat the egg whites to soft peaks and slowly add the coarse granulated sugar, beating all the time, and continue to beat until it is thick and holds its shape. Cover the dish with this meringue and pile it up so that it comes up 1-1/2 inches above the dish. Put the rest of the meringue into a pastry bag with a small rose tip and decorate the side of the dish only. Sprinkle the top with what is left of the powdered sugar; put in 325-degree oven for 10 to 15 minutes. Get a skewer red hot and make criss-cross markings on the meringue. Serve hot.