8 servings (serving size: 1 wedge, 1/8 meringue, 1/2 cup fruit, and 1 1/2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 180
Caloriesfromfat 7 %
Fat 1.3 g
Satfat 0.7 g
Monofat 0.3 g
Polyfat 0.2 g
Protein 3.5 g
Carbohydrate 39.4 g
Fiber 1.9 g
Cholesterol 3 mg
Iron 0.3 mg
Sodium 128 mg
Calcium 46 mg


5 large egg whites (at room temperature)
1/4 teaspoon salt
1 cup sugar
4 teaspoons cornstarch
1/2 teaspoon vanilla extract
1/2 teaspoon white vinegar
4 cups assorted fresh berries
2 tablespoons powdered sugar
1 1/2 cups light vanilla ice cream, melted
1 1/2 teaspoons Grand Marnier (orange-flavored liqueur) or 1/2 teaspoon extract of your choice


Preheat oven to 275°.

Cover a large baking sheet with parchment paper. Draw a 10-inch circle on parchment paper. Turn parchment paper over. Secure with masking tape; set aside.

Beat egg whites at high speed of a mixer until foamy. Add salt, beating until stiff peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form (do not underbeat). Sprinkle cornstarch over egg white mixture; beat at low speed until well-blended. Stir in vanilla and vinegar.

Spoon egg white mixture onto drawn circle. Using the back of spoon, shape meringue into a "nest" with 2 1/2-inch sides. Bake at 275° for 2 hours or until dry. Turn oven off; let meringue cool in closed oven at least 12 hours. Carefully remove meringue from paper; set aside.

Combine fruit and powdered sugar; let stand 5 minutes. Combine ice cream and liqueur. Spoon fruit mixture onto meringue, and drizzle sauce over top.

April 1997
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