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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 6 |
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These are quick and easy and only have four ingredients... Ingredients:
6 large lemon cookies or 6 large coconut cookies (3 1/2 inch) |
6 scoops lemon sherbet or 6 scoops sorbet (1/2 c) |
2 egg whites |
6 tablespoons sugar |
Directions:
1. Using a 1/2 c ice-cream scoop, put one scoop of sherbet on each cookie.
2. Freeze until firm, at least 15 minutes.
3. Heat the oven to 475 degrees F.
4. Whip the egg whites in a glass or metal bowl until soft peaks form.
5. Add the sugar and beat until stiff peaks form.
6. Place the frozen sherbet topped cookies about 2 apart on a wire rack on a baking sheet.
7. Spread the meringue over each of the sherbets and also the cookie edges.
8. Bake until lightly browned, about 2 minutes.
9. Serve immediately.
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