Holiday meringues

Yield: 10 Servings

Measure Ingredient
3 \N Egg whites
¼ teaspoon Cream of tartar
1 teaspoon Vanilla extract
1 cup Sugar
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.


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