Molotoff Unique Portuguese Meringue Pudding Food

MOLOTOFF (UNIQUE PORTUGUESE MERINGUE PUDDING)

Steps:

• Before beginning the meringue: Bring the 5-6 cups of water to a rolling boil.
• Using the 2 cups of caramel sauce, grease a tube pan.
• To prepare the meringue: Beat the 12 egg whites on high until they start forming peaks.
• Add the 12 tablespoons sugar and 4 tablespoons of caramel sauce to the egg whites and continue beating the mixture until they form very firm peaks.
• (You will know that it is good enough when you turn your bowl upside down and the mixture is stiff enough not to move!) In an aluminum foil roaster (or any roaster you may have at home) place the boiling water, covering the entire bottom.
• Place the meringue into the caramel-greased tube pan.
• Make sure that no air pockets form when placing the meringue in the pan. Make sure it is well packed.
• Place the tube pan inside the roaster over the boiling water and place it in your oven.
• Bake 20-30 minutes at a low setting, or until the top turns slightly brown.
• Special Notes: Previously warming the oven may cause the meringue to brown quicker than it's cooking time.
• Before removing the meringue from the pan, pass a knife along the sides so it may unstick. Because you are using caramel sauce for the meringue, most of the times it is very stuck to the pan. Unfortunately, this is one of the trickiest parts of the recipe. You may use a little butter to grease the pan before greasing with the caramel sauce, but it doesn't turn out as good as using only the caramel sauce.
• Enjoy!

PERFECT MERINGUE

Steps:

• Beat egg whites with cream of tartar until frothy.
• Gradually beat sugar a little at a time.
• Continue beating until stiff and glassy. Don't underbeat.
• Beat until all sugar is dissolved.
• Beat in flavoring (optional).
• Pile meringue onto hot pie filling, being careful to seal meringue onto edge of crust to prevent shrinking and weeping.
• Bake at 400 degrees for 8 to 10 minutes until delicately browned.

SARDINHAS ASSADAS / PORTUGUESE GRILLED SARDINES

Steps:

• Rinse the sardines and remove the scales, then sprinkle liberally with the sea salt and leave for at least 1 hour.
• Preheat your grill, broiler or barbecue so that it's nice and hot.
• Rinse the sardines under some water and then dry them with papertowels.
• Brush the sardines with a little olive oil and then grill for several minutes each side until they are cooked.
• Serve immediately with a dash of olive oil drizzled over the tops, and sea salt sprinkled over them.

MERINGUE (PIE TOPPING)

Steps:

• Beat egg whites until frothy; gradually add sugar, continuing to beat until stiff peaks form. Add vanilla or other flavoring. Spoon onto pie, spreading to crust edge to seal filling inches Bake at 325° for 15 to 18 minutes, until nicely browned.