Spumoni Meringues
Meringue shells
3 egg whites
1 teaspoon vanilla extract
¼ teaspoon cream of tartar
Dash of salt
1 cup sugar
1 pint spumoni ice cream
Finely crushed graham cracker crumbs
Have egg whites at room temperature. Add vanilla extract, cream of tartar and salt. Beat until frothy. Gradually add sugar, a little at a time, beating until very stiff peaks form and sugar is dissolved. Cover cookie sheet with waxed paper.
Using large pastry bag with tube, form 5 meringues by filling in a circle and building up sides to make a ‘cup' to hold ice cream. Use ½ cup of mixture for each meringue. Heat oven to 275 degrees and bake for 1 hour. Let dry in oven for 1 additional hour.
Fill cooled meringues with ice cream and sprinkle with graham cracker crumbs.
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