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Egg white meringue shells are easy to whip up, but take a few hours in the oven, so plan ahead! Or make in advance and store airtight for up to a week.
Ingredients:
Meringue Shells
3
large egg whites (scant 1/2 cup)
1
tsp. vanilla
Pinch of Salt
3/4
cup granulated sugar
Raspberry Sauce
3
cups (about 12 ounces) fresh raspberries, divided use
2
tbsp. granulated sugar
1
tbsp. orange juice or water
1-1/2
tsp. cornstarch
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Preparation:
Häagen-Dazs Lemon All Natural Ice Cream
Preheat oven to 250°F. Line a baking sheet with parchment paper.
Combine egg whites, vanilla and salt in a large bowl. Beat with an electric mixer until foamy. Gradually add sugar and continue beating until whites hold very firm glossy peaks, about 5 minutes.
With a spring-loaded ice cream scoop or large spoon, evenly space six mounds of meringue on prepared baking sheet. With the back of a spoon, form a depression in the center of each mound.
Bake meringues 1 hour. Turn oven off and leave in oven with door closed for another hour. Remove from oven and cool completely. Use a metal spatula to remove from parchment paper. Store in airtight container for up to 1 week.
To make raspberry sauce, place 1-1/2 cups berries, sugar, juice or water and cornstarch in a small (1 quart size) saucepan. Stir to combine. Bring to a simmer over medium heat stirring frequently. Simmer on low 2 minutes until liquid is translucent and berries are broken down. Cool.
To serve, spoon 2-3 tablespoons raspberry sauce into depression of each meringue. Place a scoop of ice cream over sauce. Garnish with remaining raspberries, lemon zest and mint leaf.
6 servings
TIP:
Lemon zest and mint for garnish
view nutrition facts
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