Left Over Egg Whites

Slowly, I am trying to use up everything in the refrigerator before Hubby and I depart for a four week absence. Looking directly into the middle shelf, tucked way back in the corner, was a jar of perfectly good egg whites............six of them, just floating around. I used the eggs to make a custard sauce last weekend. Bingo-there is custard sauce in here somewhere, too! Still smells good. I added a little more cream, heated it gently and all was well in that department. Hence, my little meringue shells filled with a low fat vanilla ice cream, drenched in a high-fat custard sauce. Seems like a proper way to use what is just hanging aound in the frig!

Meringues

6 large egg whites, room temperature

1/2 teaspoon of vanilla

1/4 teaspoon of cream of tarter

pinch of salt

1 1/4 cup of sugar

Preheat your oven to 200 degrees. I used the largest baking sheet I had and lined it with parchment paper.

Beat the egg whites, cream of tarter and salt on medium speed until the mixure become frothy. Add one cup of sugar. Add the vanilla. Beat on high speed until the peaks remain stiff. Fold in the remaining 1/4 cup of sugar.

To make the shapes, I simply used a very large spoon and carefully placed a huge spoonful of mixture on the parchment lined cookie sheet. Then I took the back of a tablespoon and gently made an indentation to hold the ice cream.

Bake the meringues for two hours and keep the oven door closed.This is easy~turn off the oven and let the meringues remain in the oven for 3 to 4 hours. I was able to time this just right , so out of the oven and into our stomachs! Store in airtight container. This made 10 really nice sizes shells.