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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.
Shoestring Sweet Potatoes. Here's how to make them:
Peel 3 large sweet potatoes; julienne…
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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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