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Strawberry Torte

6 egg whites (cold)
2 cups granulated white sugar
1 1/2 tsp white vinegar
1 pint heavy cream
1 tsp vanilla
1 pkg plain gelatin
2 Tbsp warm water
2 pts stawberries

Beat egg whites until foamy. Add sugar and vinegar alternately very
slowly. When stiff, pour into a 9" spring form pan, which has been
heavily greased. Coat sides and bottom of pan to form a shell of
the meringue. Bake at 275 degrees for 1 hour without peeking (don't
open oven door). Open the oven afte the hour is up and leave for
another 1 1/2 hours with heat off. Cool completely.

Soften gelatin in warm water for a few minutes and when completely
cool, whip the cream, add gelatin mixture, vanilla and a little
sugar if desired. Take out about 8 big stawberries for decoration
and slice the rest. Fold sliced stawberries into the whipped cream.
Skim off the hard top of the center of the meringue. Fill shell
with the strawberry mixture. Crumble the hard top extra meringue
on top and decorate with whole strawberries. Chill at least 6
hours.

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