Meringue Raspberry Sundaes
|Cream of tartar||1⁄4 Teaspoon|
|Vanilla ice milk||1 Pint|
|Frozen raspberries||10 Ounce, thawed (1 Package)|
1. Preheat oven to 250Â° 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.