Strawberry Ice Cream Meringues
|For meringue shells|
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Strawberry ice cream||1 Pint|
|Strawberries||1 Pint, sliced|
Have egg whites at room temperature.
Add vanilla, cream of tartar, and salt.
Beat till frothy.
Gradually add sugar, a small amount at a time, beating till very stiff peaks form and sugar is dissolved.
Cover cookie sheet with plain ungreased paper.
Makes 5 large meringue shells, using about 1/2 cup mixture for each.
Shape with spoon to make shells.
Bake in very slow oven (275°) 1 hour.
For crisper meringues, turn off heat; let dry in oven (door closed) about 1 hour.
Fill cooled Meringue Shells with ice cream; top with sliced strawberries.