Meringue Shell Glace Recipe
Ingredients
| Egg whites | 5 | |
| Cream of tartar | 1/4 Teaspoon | |
| Sugar | 1 1/4 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon | |
| 1 pint each vanilla, chocolate, and pistachio ice cream | ||
| 1 cup strawberries, washed and hulled | ||
Directions
Place egg whites and cream of tartar in a mixing bowl and beat with an electric rotary mixer until foamy.
Gradually add sugar, 1 tablespoon at a time, beating thoroughly after each addition; continue beating several minutes longer, until stiff and glossy.
Beat in vanilla.
Spoon into a well-buttered 10-inch pie pan, making a depression in the center.
Bake in a 300° oven for 1 hour, or until very lightly browned.
Let cool.
When made in advance, cool, then slip into a plastic bag and store in the freezer.
Scoop ice cream into small balls and refreeze.
Gradually add sugar, 1 tablespoon at a time, beating thoroughly after each addition; continue beating several minutes longer, until stiff and glossy.
Beat in vanilla.
Spoon into a well-buttered 10-inch pie pan, making a depression in the center.
Bake in a 300° oven for 1 hour, or until very lightly browned.
Let cool.
When made in advance, cool, then slip into a plastic bag and store in the freezer.
Scoop ice cream into small balls and refreeze.
Chef
