1 qt strawberry or vanilla ice cream
Kirsch
1 c heavy cream -- whipped
8 fresh strawberries -- with hulls on
1. Make meringue shells: In lg bowl of electric mixer, let egg
whites warm to room temp -- about 1 hr.
2. At high speed, beat egg whites with cream of tartar just until
soft peaks form when beater is slowly raised.
3. Gradually beat in sugar, 1/4 c at a time, beating well after each
addition. Beat in vanilla and lemon peel. Continue beating until
very stiff -- 12 min longer.
4. Preheat oven to 250°F. Lightly grease a lg cookie sheet.
5. Spoon meringue into a pastry bag fitted with a number-6 star
tube; form eight meringue rings on prepared cookie sheet. (Makes
16 shells; use rest another time.)
6. Bake 1 hr, or until very lightly colored. Store in an airtight
container until ready to use.
7. To serve: Fill each ring with a scoop of ice cream; sprinkle with
a generous tsp-ful of Kirsch. Decorate with whipped cream put
through a pastry tube or with a spoon. Top each with a
strawberry.
