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Holiday Meringue Dessert

1 egg white
1/8 teaspoon cream of tartar
1/8 teaspoon almond extract
Dash salt
1/3 cup sugar
2 scoops chocolate ice cream
Chocolate sauce
2 tablespoons flaked coconut, toasted
Maraschino cherries

Place egg white in a small mixing bowl and let stand at room
temperature for 30 minutes. Add the cream of tartar, extract and
salt. Beat on medium speed until soft peaks form. Gradually beat in

Printed from tasteofhome.com Nov 19, 2008

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Holiday Meringue Dessert cont.

sugar, 1 tablespoon at a time, on high until stiff glossy peaks form
and sugar is dissolved. Cover a baking sheet with parchment paper.
Spoon the egg mixture into two mounds on paper. Using the back of a
spoon, build up the edges slightly. Bake at 250° for 35 minutes.
Turn off oven and do not open door; let shells dry in the oven for at
least 1 hour. To serve, fill shells with ice cream; top with
chocolate sauce, coconut and cherries.

Yield: 2 servings.