24 hours before preparation place ice cream in the coldest section of your freezer or deep freeze. Ice cream needs to be well frozen to make this dish.
Preheat oven to 450°F.
Beat egg whites until foamy; add salt, cream of tartar and vanilla, gradually beating in sugar until stiff, shiny peaks form.
Fill centers of shortcake shells with ice cream. Cover each with a layer of meringue, using a spatula.
Bake three minutes at 450°F in a preheated oven.
Note: You can substitute pound cake or angel food slices for the shortcake shells.
Submitted by: CM
