Posted by: Becky 10-27-99 8:59 PM
Raspberries with Wine and Macaroons
1 pint raspberries ( or sliced ripe peaches)
1/2 c sugar, divided
6 eggs, separated
1 c white wine
1 lb macaroons, crushed
2 tbsp powdered sugar
Sweeten washed fruit with 2 or 3 tbsp of sugar, then set aside.
Off heat, beat egg yolks in upper part of double boiler until light, adding remaining sugar gradually.
Stir in wine slowly.
Place pan over boiling water, stir continuously, cooking for a few minutes until mixture coats spoon. Remove from heat and allow to cool.
Butter a 1 1/2 quart heatproof dish.
Put a layer of macaroon crumbs on bottom, top with some of sweetened fruit, pour on a layer of cooled custard
mixture: repeat layers until everything is used.
Whip egg whites until stiff.
Gradually add powdered sugar.
Heap this on top of layers in baking dish.
Place under a preheated low broiler heat to brown meringue delicately and serve immediately.
6 servings.