BASIC, FLUFFY TAPIOCA
2 eggs, separated
½ cup sugar, divided in halves
3 Tablespoons “minute” tapioca
2 cups milk or 2/3 cup dry milk, mixed first with ½ cup cold water and 1 ½ cups boiling water
1 teaspoon vanilla
In glass mixing bowl, stir together tapioca, dry milk + cold water (or 2 cups milk), ¼ cup sugar, egg yolks.
Allow to soak 5 minutes. Stir in boiling water. Microwave, stirring at 1 minute intervals, until mixture thickens and comes to FULL BOIL. In clean bowl, make a meringue, using egg whites and ¼ cup sugar. Beat until egg whites hold soft peaks. Fold in the boiling hot tapioca . Let cool at room temperature for 20 minutes. Fold in vanilla. Serve warm or chilled.
Peel and thinly slice 4-6 cooking apples. Sprinkle with ½ cup sugar and ½ teaspoon of nutmeg. Bake, covered, at 350 degrees until apples are tender – or cook in microwave until tender.
Prepare tapioca as above. Once tapioca has come to the boil, stir in vanilla and pour over cooked apples. Beat egg whites to make meringue as above, only spread over top of hot tapioca, spreading all the way to the sides of the dish, swirling into peaks. Bake in 400 degree oven until meringue is nicely browned. Serve warm or cold.
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