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Meringue Raspberry Sundaes

Diet.Chef's picture
Ingredients
  Egg whites 4
  Cream of tartar 1⁄4 Teaspoon
  Sugar 2 Tablespoon
  Vanilla ice milk 1 Pint
  Frozen raspberries 10 Ounce, thawed (1 Package)
Directions

1. Preheat oven to 250° F. Line cookie sheet with brown paper.
2. Using electric mixer at high speed, beat egg whites and cream of tartar in large bowl until foamy. Add sugar, 1 tablespoon at a time; beat after each addition until soft peaks form. Fill pastry bag with meringue and press out onto paper-lined cookie sheet in 6 round shells 4 inches in diameter and 1 inch high; form a solid base first, then build up sides. Or shape shells by mounding meringue into 6 piles on paper-lined cookie sheet and, using back of wet teaspoon, make a hollow in center of each.
3. Bake for 1 1/2 hours; cool completely. Using sharp-edged spatula, carefully remove meringue shells from paper-lined cookie sheet to wire rack.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked

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