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Meringue Nests
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I make these every time I make the Andiamo Ginger Ice Cream as I always have 8 egg whites left over. They keep well and can be served with ice cream and sauce or with fresh fruit. Double recipe makes about 20 nests. They keep well in a tin. The nuts make the result less predictable.

Required Ingredients

4 egg whites room temperature
½Teaspooncream of tarter
1 Cupsugar
1 Teaspoonvanilla
1 Cupfinely chopped nuts (optional)

Preparation Instructions

  1. Beat egg whites with electric beater until frothy.
  2. Add cream of tarter and vanilla and continue beating until double in volume.
  3. Add sugar, one tablespoon at a time, continuing to beat until stiff and glossy. Gently fold in pecans if desired.
  4. Form individual meringues by dropping generous two tablespoons onto baking sheets lined with brown paper. Use back of spoon to make a well in the center of each to make a nest.
  5. Bake at 250 degrees for 50 minutes. Turn off oven and leave in oven another 10 minutes to dry out.
  6. Remove and cool. Store in airtight container.
  7. Good served with ginger ice cream and raspberry sauce: mix 2T cornstarch with 2/3 C sugar in top of double boiler. Add 2 packages frozen raspberries. Stir until thick and shiney. Add lemon juice. I then beat with stick blender to make smooth.