| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 3 |
|
Egg whites |
| 1 |
ts |
Vanilla |
| 1/4 |
ts |
Cream of tartar |
| 1 |
ds |
Salt |
| 1 |
c |
Sugar |
|
|
Fresh raspberries |
|
|
Frozen vanilla yogurt |
|
|
Whipping cream, whipped |
|
|
Chambord or Framboise liqueur |
INSTRUCTIONS
OPTIONAL INGREDIENTS
Servings:
To egg whites (at room temperature) add vanilla, cream of tartar, and salt.
Beat til frothy. Gradually add sugar, a small amount at a time, beating
until very stiff peaks form and sugar is completely dissolved.
Cover a cookie sheet with plain ungreased paper (I use brown paper grocery
bags). Spoon meringue onto paper, dividing into 6 equal mounds. Shape with
the back of a spoon to form bird nest shapes. Bake at 275 degrees F for one
hour. Turn off oven and let dry with the door closed for at least another
1 1/2 hours. If meringues will not be used immediately, place into an
airtight container to store, or they can be left in an oven which has a
pilot light overnight.
Place meringues on serving plates. Place a large scoop of vanilla frozen
yogurt (or vanilla ice cream) into each meringue, smother with fresh
raspberries, drizzle with Chambord, Framboise, or other raspberry liquor
(optional), and top with whipped cream (or whipped topping).
Source: (for meringue shells) Better Homes & Gardens Dessert Cookbook
Source: Raspberry dessert- Sallie Austin
From: Sallie Austin
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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