4 egg whites 1/2 teaspoon cream of tarter
dash of salt 1 cup sugar
1 teaspoon vanilla extract 1 quart vanilla, peach or strawberry ice cream
4 kiwi, peeled, halved and sliced
1/2 cup chocolate syrup
Preheat oven to 300 degrees. Grease two baking sheets.
To prepare meringue shells:
Beat egg whites in medium bowl with cream of tarter and salt until soft peaks form. Gradually beat in sugar until stiff, glossy peaks form (mixture should feel smooth, not grainy, when rubbed between 2 fingers). Beat in vanilla
Spoon mixture into 8 mounds on greased baking sheets. With back of spoon, spread each mound in nest shape about 4 inches wide. Bake at 300 degrees 50 to 60 minutes or until lightly browned. Turn oven off; let meringues stand in oven 1 hour longer to dry.
If preparing meringues in advance, cover with wax paper and store at room temperature for up to 24 hours. Spoon 8 generous scoops of ice cream onto wax-paper-lined sheet. Store in freezer for up to 24 hours before assembling
To assemble desserts, place 1 meringue shell on each dessert plate. Place
scoop of ice cream in center of each meringue shell. Top with pieces of kiwi; drizzle with
chocolate syrup. Makes 8 servings.
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