| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Holidays, Di, Desserts |
10 |
Servings |
INGREDIENTS
| 3 |
|
Egg whites |
| 1/4 |
ts |
Cream of tartar |
| 1 |
ts |
Vanilla extract |
| 1 |
c |
Sugar |
| 1 |
qt |
Lime sherbet |
|
|
Cranberry Sauce separate recipe |
INSTRUCTIONS
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 1/2 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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgsotw1.zip
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