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Holiday Meringue Dessert
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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 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.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |