Meringue shells topped with ice cream and strawberries. This is a simple recipe that tastes as wonderful and ethnic as the dessert you would get in a German restaurant. I prefer to use strawberries, but anything goes with this one! You can make smaller mo
INGREDIENTS (for 8 servings):
- 1/2 cup egg whites
- 2 teaspoons vinegar
- 1 tablespoon vanilla extract
- 2 cups white sugar
- 1/2 gallon vanilla ice cream
- 1 (10 ounce) package frozen strawberries, thawed
Preheat oven to 300 degrees F (150 degrees C). Butter a large baking sheet.
In a large glass or metal mixing bowl, beat egg whites until foamy. Blend in vinegar and vanilla. Gradually add sugar, continuing to beat until stiff peaks form. With a large spoon, drop meringue in 8 clumps (about 4 inches diameter), close together on baking sheet. Indent the center of each clump with the back of a spoon.
Bake in preheated oven for 1 1/2 hours. Turn off oven, and let shells cool in the oven, about 1 hour.
To serve: Fill each shell with a scoop of vanilla ice cream, and smother with thawed strawberries.