2 egg whites
8 fluid ounces sifted confectioners' sugar
2/3 cup double cream
12 egg yolks
2 egg whites
1 teaspoon vanilla extract
4 egg whites
2 teaspoons powdered sugar
powdered sugar
1/4 teaspoon salt
2 cups milk
1/2 cup confectioners' sugar
2 cups chopped pecans
4 tablespoons water
Preheat oven to 375 degrees F (190 degrees C).
Line a 450-gall gallon mold or custard cup with foil. Line with paper towels.
In a large bowl, use a large spoon to loosen and spread chilled cream from fridge. In a small bowl (or saucepan) mix egg whites, confectioners' sugar, and vanilla. If necessary, add milk, egg yolks, and vanilla. Sift milk and confectioner's sugar onto cream mixture immediately, then fold creamed mixture into egg whites and vanilla.
Beat egg whites and vanilla until stiff peaks hold, about 1 minute. Gradually add powdered sugar and milk, beating constantly, until whites form stiff peaks do not sticking. Pour mixture into prepared mold, dropping batter by spoonfuls onto prepared pan. Cool for several hours, or overnight.
To Make Meringue: In a medium bowl, beat egg whites with electric mixer on high speed until very smooth. Beat egg yolks with electric mixer until nice and thick. Add vanilla; beat for 3 minutes. Then pour in milk, remaining 1/2 cup confectioners' sugar, remaining 1 cup pecans, and 1/4 cup water; beat until sugar has dissolved. Pour crumb mixture into 1 remaining bowl, sprinkle with powdered sugar and salt. Keep container warm until ready to use. Butter cookie sheets until completely cool, allowing some to stick to the pan. Butter cookie sheets harder than polenta, allowing some polenta to stick to the pan.
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