Categories: Frozen dessert

Ingredients

• 3 egg whites
• 1/4 tsp. cream of tartar
• 3/4 cup sugar
• 1 (2 oz.) vanilla candy coating square
• 3 cups vanilla ice cream
• 3 cups assorted fresh fruit
• Garnish: fresh mint sprigs

Directions

1. Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Gradually add sugar, beating until very stiff peaks form and sugar dissolves.
2. Line 2 baking sheets with parchment paper; draw 6 (3-inch) circles and 12(3-inch) semicircles 3 inches apart on parchment paper. Extend ends of semicircles 2 inches. Turn paper over to prevent markings from discoloring meringues.
3. Spoon egg white mixture onto circles, and shape into 1 1/2-inch tall baskets using the back of a spoon. Spoon remaining mixture into a decorating bag fitted with a star tip; pipe over U-shaped lines to form basket handles.
4. Bake at 225 degrees for 2 hours; turn oven off, and let meringues stand in closed oven 8 hours.
5. Peel baskets and handles gently from parchment paper.
6. Place candy coating in a small heavy-duty ziptop plastic bag. Submerge in hot water until melted. Snip a tiny hole in 1 corner of bag; pipe coating onto flat sides of 6 handles. Top with remaining handles, flat sides together.
7. Scoop ice cream into baskets; top with fruit. Pipe candy coating onto bottom edges of handles; attach handles to baskets. Garnish, if desired, and serve immediately.

Email to a friend | Print this recipe | Back