This is a simple recipe that tastes as wonderful and ethnic 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!
Original recipe makes 8 servings
Ingredients
1/2 cup egg whites
2 teaspoons vinegar
1 tablespoon vanilla extract
2 cups white sugar
1/2 gallon vanilla ice cream
1 (10 ounce) package frozen strawberries, thawed
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PREP
5 mins
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COOK
1 hr 30 mins
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READY IN
2 hrs 35 mins
Directions
- Preheat oven to 300 degrees F (150 degrees C). Butter a large baking sheet.
- 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 clumps (about 4 inches diameter), close together on baking sheet. Indent the center of each clump with the back of a spoon.
- Bake in preheated oven for 1 1/2 hours. Turn off oven, and let shells cool in the oven, about 1 hour.
- To serve: Fill each shell with a scoop of vanilla ice cream, and smother with thawed strawberries.
Nutrition
Calories: 483 kcal
Carbohydrates: 84.7 g
Cholesterol: 58 mg
Fat: 14.6 g
Fiber: 1.7 g
Protein: 6.4 g
Sodium: 132 mg