(* Reader Recipe)
My friend Karen brought Ruzica to The First Unconfidential Cooks’ Dinner, and she arrived with shopping bags full of ingredients, her own hand beater, a big baking bowl, even an apron. She would make her dessert right before dessert. Problem was, there was a heated conversation amongst all of us about books (we were a mix of writers, reporters and editors), and Ruzica, who is a librarian, didn’t want to leave the table. Finally, when we started clearing, off she went and by the time dessert was set out on the buffet table her remarkable dessert was just coming out of the oven. She whipped it up (ha!) in a matter of minutes, and it only needs to bake for minutes. What a showpiece! And, it was so good, perfect for a summer night…or any time you want a light ending to a pig-out. Ruzica says you can substitute any jam for the apricot, and also experiment with fresh fruit. You serve it immediately after taking it out of the oven, and apparently it can be eaten the next day as it’s good cold–but there were no leftovers.
7 egg whites
1/2 T cream of tartar
5 1/2 T sugar
Apricot jam, to taste
Preheat oven to 400 degrees.
Butter and flour a large, deep corning ware dish. Whip egg whites with cream of tartar until stiff. One by one, add tablespoons of sugar, whipping after each addition. When well whipped, add apricot jam (try it for taste).
Bake, and when golden crust appears, remove from oven and serve immediately.