Easter Basket Dessert / Meringue Shells

This is a deceptively easy but impressive Easter dessert. Make meringue shells and let them cool. From 1 pint of strawberry, chocolate and pistachio ice creams, make 5 balls of each flavor using a small ice cream scoop.

5 Servings

3 egg whites
1 teaspoon vanilla
1/4 teaspoon cream of tartar
a dash salt
1 cup salt
Recipe

Steps:

  1. Beat together egg whites, vanilla, cream of tartar and salt until frothy. Gradually add sugar, beating until stiff and sugar dissolves.
  2. Cover a cookie sheet with parchment paper. 5 shells can be made by using a spoon to spread meringue out to be 4” in diameter and 3/4” thick. Contour shells so that rims are 1/2” wide and centers are scooped out. They should look like little shallow nests. Shells can also be made using a pastry bag with a No. 7 star tube. Bake at 275° for one hour.
  3. Fill each meringue shell with 1 ball of each ice cream flavor. For at opping use frozen strawberries that have thawed but still have a few ice crystals remaining.