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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.
Dyed a robin's egg blue, Truffle Eggs bring a bit of spring to the table. To tie into our bird…
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To make swan necks, pipe batter into 3 dozen 2-in. long S shapes onto greased baking sheets,…
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