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Pale Green Meringue Hearts With Pastel Sherbets

Pale Green Meringue Hearts With Pastel Sherbets

Oxmoor House JANUARY 1984

  • Yield: 8 servings

Ingredients

  • 4 egg whites
  • 1 1/2 teaspoons vinegar
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1 1/4 cups sugar
  • Green food coloring
  • Assorted sherbets

Preparation

Combine egg whites (at room temperature), vinegar, cream of tartar, and salt in a large mixing bowl; beat until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Tint meringue to desired pastel shade of green.

Spoon meringue by 1/2 cupfuls onto greased, unglazed brown paper. Use back of a spoon to shape meringue into 4-inch hearts. Shape each heart into a shell (sides should be about 1 inch high). Bake at 250° for 1 hour. Cool away from drafts. Spoon sherbet into heart shells and serve immediately.

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Pale Green Meringue Hearts With Pastel Sherbets Recipe

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