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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.
Ginger Pound Cake uses fresh gingerroot and crystallized ginger, both of which can be found in…
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You can make the coconut centers for these truffles and freeze them in airtight containers for…
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