Holiday Meringues
Yield
10 servingsPrep
30 minCook
60 minReady
90 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
egg whites
|
*
|
| ¼ | teaspoon |
cream of tartar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
sugar
|
|
| 1 | quart |
lime sherbet
|
* |
| 1 | x |
cranberry sauce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
egg whites
|
*
|
| 1.3 | ml |
cream of tartar
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
sugar
|
|
| 0.9 | l |
lime sherbet
|
* |
| 1 | x |
cranberry sauce
|
*
|
Directions
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 ½ inch higher than the centers.
Bake at 225 degrees F 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.
