Meringue Raspberry Sundaes Recipe

Summary

CuisineCourse
Method

Ingredients

 Egg whites4
 Cream of tartar1⁄4 Teaspoon
 Sugar2 Tablespoon
 Vanilla ice milk1 Pint
 Frozen raspberries10 Ounce, thawed (1 Package)

Nutrition Facts

Serving size: Complete recipe

Calories 699 Calories from Fat 124

% Daily Value*

Total Fat 14 g21.1%

Saturated Fat 7.7 g38.4%

Trans Fat 0 g

Cholesterol 57.6 mg

Sodium 464 mg19.3%

Total Carbohydrates 135 g45.1%

Dietary Fiber 18.2 g72.9%

Sugars 112.1 g

Protein 28 g56.4%

Vitamin A Vitamin C

Calcium 0.9% Iron 0.79%

*Based on a 2000 Calorie diet

Directions

1. Preheat oven to 250° F. Line cookie sheet with brown paper.
2. Using electric mixer at high speed, beat egg whites and cream of tartar in large bowl until foamy. Add sugar, 1 tablespoon at a time; beat after each addition until soft peaks form. Fill pastry bag with meringue and press out onto paper-lined cookie sheet in 6 round shells 4 inches in diameter and 1 inch high; form a solid base first, then build up sides. Or shape shells by mounding meringue into 6 piles on paper-lined cookie sheet and, using back of wet teaspoon, make a hollow in center of each.
3. Bake for 1 1/2 hours; cool completely. Using sharp-edged spatula, carefully remove meringue shells from paper-lined cookie sheet to wire rack.
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