Meringue Shells with Vanilla Ice Cream and Sliced Strawberries
|Egg whites||4 (At Room Temperature)|
|Cream of tartar||1⁄4 Teaspoon|
|White sugar||1 Cup (16 tbs)|
|Almond extract||1⁄4 Teaspoon|
|White sugar||1⁄3 Cup (5.33 tbs)|
Beat the egg whites till foamy.
Sprinkle on the cream of tartar and beat until the egg whites stand up in peaks.
Continue to beat gradually adding the 1 cup sugar.
Stir in the salt and almond extract.
Place the meringue into a piping bag and pipe twelve 3" meringue shells formed into nest-like shapes onto a baking sheet lined with a layer of heavy brown paper, or form the 12 shells with a spoon.
For crisp white meringues, bake the meringues at the lowest oven setting, 150 degrees, overnight, leaving the door of the oven open as for broiling.
In the morning, peel off the paper.
Store the meringues in an airtight container.
To serve, wash, hull, and slice the strawberries and sprinkle the sugar and brandy on them.
Cover and leave 1 hour.
Place a generous scoop of vanilla ice cream in each meringue and spoon berries lavishly over the top.