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Recipe Sans Rival (Dessert)
Home Cooking Recipes
Required Ingredients:
- 12 egg whites
- 2 cups white sugar
- 1 teaspoon cream of tartar
- 2 cups chopped cashews, toasted
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- 1 pound butter, softened
- 12 egg yolks
- 2 cups white sugar
- 1 cup water
- 2 tablespoons dark rum
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- 2 cups chopped cashews, toasted
Preparing/Cooking:
- Preheat oven to 300 degrees F (150 degrees C).
- Line 4 - 8x12 inch pans with parchment paper.
- In a large glass or metal mixing bowl, beat egg whites until foamy.
- Sprinkle with cream of tartar.
- Gradually add 2 cups white sugar, continuing to beat until stiff peaks form.
- Fold in 2 cups chopped nuts.
- Divide meringue between the 4 pans, and spread evenly to edges.
- Bake in preheated oven for 30 minutes, or until light golden brown.
- Remove the meringue from the baking pans while still hot; allow to cool.
- When cool, trim edges so that all 4 meringue layers are uniformly shaped.
- Set aside.
- To make buttercream filling: In a large bowl, Beat butter until light and fluffy.
- In a separate large bowl, whip egg yolks until thick and lemon colored.
- Meanwhile, in a saucepan, combine 2 cups sugar and 1 cup water.
- Bring to a boil, and heat to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads.
- Add the hot syrup in a thin stream to the beaten egg yolks, while beating at high speed.
- Beat in the whipped butter until smooth.
- Beat in rum.
- On one layer of meringue, spread approximately 1/4 of the buttercream evenly to edges.
- Repeat layers until all is used.
- Smooth sides with spatula.
- Sprinkle top with 2 cups chopped cashews.
- Freeze until solid.
- To serve, cut 1 inch slices from the frozen dessert.
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