My daughter is very proud of the fact that she can make meringue. I think it is a fascination with the separating of egg whites, which I too enjoyed when I was young. I know it isn’t that she actually likes meringue. I think she would approve of this though. I am not sure about me…the uncooked egg whites seem not safe.

1 cup milk
3 tablespoons sugar
1/8 teaspoon salt
3 eggs, separated
1/4 teaspoon vanilla
1/4 to 1/2 cup tart jam or jelly
Pinch salt

Scald milk in top of double boiler with sugar and salt. Beat egg yolks and stir in about half of the scalding hot milk; return to other half of milk in double boiler and cook over boiling water, stirring constantly until custard coats a metal spoon. Remove immediately from heat add vanilla. Cool and chill. When ready to serve, beat the egg whites until fairly stiff; add the jam or jelly and a pinch of salt, and continue beating until very stiff and smooth. Dip into individual serving dishes and serve with the custard sauce. 5 servings. The Modern Family Cookbook