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4 egg whites 1/4 teaspoon salt 1/2 teaspoon cream of tartar 1/4 teaspoon vanilla 1/4 cup confectioners sugar 6 individual shortcake shells (from the bakery) 1 pint ice cream, well frozen 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 | |
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recipe reviews #36355
Dawn (New York) replies:
Yes, Anne, this recipe IS "self-explanatory". If I am reading this right you put the ice cream in the shortcake shells, top with the meringue (shiny peaks) and put THE WHOLE THING in the oven for 3 minutes. That's why your ice cream needs to be super frozen because you're putting it in the oven!
#77439
Betsy (Illinois) says:
The meringue serves as an insulator so the ice cream does not melt.
#173248
J G (California) says:
In my experience, it's a spoon-bending affair to scoop super frozen ice cream. Can't you put the ice cream into muffin tins and then super freeze in individual portions? Then you can pop them onto the short bread and apply the shiny peaks.
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I understand making the shiny peaks and filling the shells with Ice Cream and shiny peaks, but am I supposeed to put the shiny peaks on the ice cream in the oven?