THIS RECIPE was featured in one of Grandma's favorite cookbooks from the '50s. It's become our traditional dessert for Christmas dinner and seems appropriate for the season since the meringue shells look like mounds of snow. Whatever the topping, it's very festive. -Catherine Morrison, Newport, Pennsylvania
- 1 egg white
- 1/8 teaspoon cream of tartar
- 1/8 teaspoon almond extract
- Dash salt
- 1/3 cup sugar
- 2 scoops chocolate ice cream
- Chocolate syrup, toasted coconut and maraschino cherries
- Place egg white in a small bowl and let stand at room temperature for 30 minutes. Add the cream of tartar, extract and salt. Beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved.
- Cover a baking sheet with parchment paper. Spoon the egg mixture into two mounds on paper. Using the back of a spoon, build up the edges slightly. Bake at 250° for 35 minutes. Turn off oven and do not open door; let shells dry in the oven for at least 1 hour.
- To serve, fill shells with ice cream; top each with chocolate sauce, coconut and a cherry. Yield: 2 servings.
Originally published as Holiday Meringue Dessert in Reminisce Extra December 1997, p47
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