This is a simple recipe that tastes as wonderful and authentic as the dessert you would get in a German restaurant. I prefer to use strawberries, but anything goes with this one! You can make smaller mounds to have meringue cookies ...a low-fat snack!
Ingredients
- 0.5 cups egg whites
- 2 teaspoons vinegar
- 1 tablespoon vanilla extract
- 2 cups white sugar
- 0.5 gallons vanilla ice cream
- 1 package frozen sweetened strawberries , 10 ounce
Instructions
-
1
Preheat oven to 250 degrees F (120 degrees C). Butter a large baking sheet or line it with parchment paper.
-
2
In a large glass or metal mixing bowl, beat egg whites until foamy. Blend in vinegar and vanilla. Gradually add sugar, continuing to beat until stiff peaks form. With a large spoon, drop meringue in 8 mounds (about 4 inches diameter), close together on baking sheet. Indent the center of each meringue with the back of a spoon.
-
3
Bake in preheated oven for 1 1/2 hours. Turn off oven, and let shells cool in the oven, about 1 hour.
-
4
To serve: Fill each shell with a scoop of vanilla ice cream, and smother with thawed strawberries.
Nutrition Facts
Per serving
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