RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1547
| View Recipe |
|
|
| Recipe Name: |
Orange Filling |
| Source: |
Martha Stewart Living |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
|
| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Fruit |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.16
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
|
Tested: |
Yes |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
Makes about 8 cups.
|
|
Ingredients:
|
Directions:
Put cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 4 minutes. Transfer to a medium bowl. Refrigerate 1 hour.
Whisk egg whites and sugar in the clean bowl of mixer set over a pan of simmering water until sugar has dissolved and mixture registers 160 degrees, 2 to 3 minutes.
Attach bowl to mixer fitted with the clean whisk attachment; beat on high speed until slightly cooled and stiff (but not dry) peaks form, about 5 minutes.
Fit mixer with paddle attachment. With mixer on medium-low speed, add butter, several pieces at a time, mixing well after each addition (meringue will deflate slightly as butter is added). Add extract, zest, and salt; mix until mixture comes together, 3 to 5 minutes. Fold in whipped cream with a rubber spatula. Use immediately. |
|
|
|
| Nutrition per Serving: |
| Calories: |
556 |
Total Carbs: |
42.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
5.2 |
Fat: |
43.0 |
Protein: |
2.77 |
| Fiber: |
0.00 |
Sodium: |
86.08 |
|
|
|
