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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.
With a rolling pin, roll dough into a 15-in. x 12-in. rectangle on a lightly floured surface.…
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"When I make the batter for Oatmeal Scotchies, I use only 6 ounces of the butterscotch chips and…
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