Yield: 10 Servings
|3 \N||Egg whites|
|¼ teaspoon||Cream of tartar|
|1 teaspoon||Vanilla extract|
|1 quart||Lime sherbet|
|\N \N||Cranberry Sauce separate recipe|
Beat egg whites (at room temperature) in a small bowl at high speed of an electric mixer until foamy; add cream of tartar and vanilla, beating until soft peaks form.
Spoon meringue mixture into 10 mounds on a baking sheet lined with heavy brown paper. Shape meringue mixture into circles, using the back of a spoon to mound the sides at least ½ inch higher than the centers.
Bake at 225 for 1 hour. Turn oven off, and let meringues cool completely before opening oven door. Transfer meringues to serving plates.
Scoop sherbet into shells; top with Cranberry Sauce, and serve immediately.
Di Note: A nice, light dessert after stuffing yourself <G>.
Di Pahl's personal recipes-1994 Collection of recipes from "Great Sysops of the World" from COOKFDN ops.