Meringue Shell

Ingredients

3 Roberts Egg Whites
dash salt
1/4 teaspoon cream of tartar
3/4 cup sugar
1/8 teaspoon almond or vanilla extract

Preparation

Beat egg whites until foamy; add salt and cream of tartar and beat until stiff peaks form. Stir in 1 tablespoon of sugar at a time, beating until stiff peaks form; add almond or vanilla extract and blend well. Place on a brown paper-lined baking sheet, shape meringue into a 9 inch circle and build up side with the back of a spoon. Bake at 275 for 1 1/2 hours. Turn off oven; leave shell in oven with door closed for 1 hour. Remove from oven; finish cooling away from draft. If desired, shape beaten egg white mixture into 6 to 8 individual shells. Bake, at 275 for 1 hour; allow to stand in oven with heat turned off for 1 1/2 hours. Fill Meringue Shell with Roberts Ice Cream and fresh berries, fruit sauce or a favorite pudding.

Recipe Contributed By: Jeanne Jaeggi Omaha, Nebraska

Yield: one 9 inch shell or 6 to 8 individual shells

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.