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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.
Instead of simply serving cubes of pound cake with Caramel Fondue, make some heart-shaped…
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Roll out dough into a 14-in. x 10-in. rectangle. Sprinkle sugar over dough to within 1/2-in. of…
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