Recipe

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• 6 egg whites, at room temperature
• 2 cups sugar (divided )
• 1 tsp vanilla extract
• 1 tsp vinegar
• 1/2 tsp baking powder
• 1/4 tsp salt
• ice cream
• sliced fresh berries
• whipped cream

• 1 Preheat oven to 275 degrees.
• 2 Grease and lightly flour 2 large cookie sheets.
• 3 Beat egg whites in glass bowl until they form soft peaks when beater is lifted from whites. Beat in 6 tablespoons sugar, 2 tablespoons at a time, until thoroughly incorporated. Add vanilla, vinegar, baking powder, salt and remaining sugar, beating constantly.
• 4 Drop 12 spoonfuls of mixture on prepared sheets, 3 inches apart and forming each into a mound 3 inches in diameter.
• 5 Bake in 35 to 40 minutes or until dry to the touch.
• 6 The meringue should be firm when touched with your finger.
• 7 Turn off oven, keeping door closed, and let cool completely.
• 8 When cool, remove tops by slicing horizontally with a serrated knife.
• 9 Fill bottoms with ice cream, cover with fruit and top with whipped cream.
• 10 Replace tops.