Holiday Meringues - Dkp Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
3: Egg whites,
1/4 tsp: Cream of tartar,
1 tsp: Vanilla extract,
1 cup: Sugar,
1 quart: Lime sherbet,
Cranberry Sauce separate recipe,
Directions:
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.
Di Pahls personal recipes-1994
Source from luhu.jp
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
Di Pahls personal recipes-1994
Source from luhu.jp