Yield
10 servings

How to Make It

Step 1

Combine egg whites (at room temperature), vanilla, and salt in a large mixing bowl; beat until frothy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves. (Do not under beat mixture.) Fold in pecans.

Step 2

Spoon meringue mixture into 10 equal portions on baking sheets covered with unglazed brown paper. (Do not use recycled paper. ) Using the back of a spoon, shape meringue into circles 4 inches in diameter; shape each circle into a shell. (Sides should be about 1 1/2 inches high.) Bake at 300° for 1 hour. Remove from oven, and cool away from drafts. Carefully remove baked shells from brown paper. Use immediately or store in airtight containers.

Step 3

Spoon ice cream in to meringue shells, and serve immediately on individual dessert dishes.

Oxmoor House Homestyle Recipes

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