DESSERT BY RITA

 

Photo by Chris

Meringue desserts may have originated in France but several times on trips to Canada for the Change of Watch for the Vancouver B.C. Power Squadron we were served meringue desserts.   Now I wonder if Chris's family, who settled in Canada at first, learned their Kiss Pie recipe from those they met in Canada?  The only meringue recipe I remember as a kid was my mom's delicious lemon meringue pie. I assume she learned it from her mom who was British!

So here is the prized Kiss Pie recipe we inherited from Rita, Chris's mom.  Chris enjoys making these. 

1 cup egg whites (6 or 7)

2 cups sugar

1 tablespoon white vinegar

2 cups strawberries (sweeten lightly)

(frozen may be used, thaw first)

Beat egg whites until frothy. Add sugar gradually, beating constantly.  Add vinegar and beat 10 minutes more. Spread in two cake pans with slides. Bake at 275 degrees for 1 hour.  Cool.  Place one layer on plate with top side up. Spread strawberries over.  Top with second layer. Frost all over with whipped cream.  Refrigerate 10 hours or overnight. 

Genesis 1:29 And God said, “Behold, I have given you every plant yielding seed that is on the face of all the earth, and every tree with seed in its fruit. You shall have them for food.