Ingredients Jump to Instructions ↓

  1. 3 Egg whites

  2. 1/4 t Cream of tartar

  3. 1 t Vanilla extract

  4. 1 c Sugar

  5. 1 qt Lime sherbet

Instructions Jump to Ingredients ↑

  1. Cranberry Sauce -separate recipe 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 Pahl's personal recipes-1994


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