INGREDIENTS

INSTRUCTIONS

Cut a heart pattern from a 4-1/2 inch square of paper. Cover baking sheet
with brown paper. (You can bake on the brown paper so make sure it is
clean.) Grocery store bags without writing on them are okay. Draw 6 hearts
on the brown paper using your pattern as a guide.
1. Beat egg whites with vanilla, cream of tartar and salt until frothy. Add
sugar, a little at a time, and continue beating until stiff peaks form and
sugar is dissolved. Rub a bit between your figures to feel that no sugar
remains undissolved. Add food coloring, a few drops to make a delicate pink
color. 2. Spread meringue over the heart shapes, 1/4 inch thick. Make into
the heart shape using a spoon to push and form into correct shape. Pipe rim
3/4 inch high with pastry tube. 3. Bake in preheated 275-degree oven for 1
hour. Turn off oven and let meringues dry in oven for 1 more hour. DO NOT
open oven door during this time. 4. Fill the cooled meringues with scoops
of ice cream and top with strawberries. Decorate with mint leaves if
desired.
Recipe By     : Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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