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Prep Time: 5 Minutes Cook Time: 90 Minutes |
Ready In: 95 Minutes Servings: 8 |
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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 mounds to have meringue cookies ...a low-fat snack! Ingredients:
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 |
Directions:
1. Preheat oven to 300 degrees F (150 degrees C). Butter a large baking sheet.
2. 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.
3. Bake in preheated oven for 1 1/2 hours. Turn off oven, and let shells cool in the oven, about 1 hour.
4. To serve: Fill each shell with a scoop of vanilla ice cream, and smother with thawed strawberries.
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