Ingredients Jump to Instructions ↓

  1. 4 foil muffin liners

  2. 4 chocolate wafers

  3. 1 cup reduced-fat strawberry ice cream

  4. 3 egg whites

  5. 6 tablespoons sugar

  6. 1/8 teaspoon cream of tartar

  7. 1/2 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Flatten muffin liners; place on a baking sheet. Place a wafer on each. Scoop 1/4 cup of ice cream onto each wafer; freeze. Meanwhile, in a small heavy saucepan, combine the egg whites, sugar and cream of tartar; beat on low speed with a portable mixer for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. Remove from the heat; add vanilla. Beat until stiff peaks form and sugar is dissolved, about 4 minutes. Remove baking sheet from freezer; immediately spread meringue over ice cream, sealing to edges of wafers. Broil 4-6 in. from the heat for 1-2 minutes or until meringues are lightly browned. Serve immediately. Yield: 4 servings.


Send feedback