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In a double boiler over simmering water, beat egg whites and cream of tartar with a portable mixer on low speed for 1 minute.
Continue beating on low speed until meringue reaches 160°, about 12 minutes. Remove from the heat; add vanilla. Beat on high speed until stiff peaks form.
Quickly spread over ice cream, sealing meringue to cake layer.
When garlic is roasted, it turns golden and buttery. Its flavor mellows and becomes slightly…
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To avoid some of the last-minute preparation of Crepe Quiche Cups, you can make and freeze the…
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