Ice Cream In A Cloud

• 3 egg whites
• 1 tsp. vanilla
• 1/4 tsp. cream of tartar
• 1 c. sugar
• 1 pt. chocolate ice cream
• 1 pt. cherry ice cream
• maraschino cherries (optional)
• confectioners coating, melted according to pkg. directions (optional)
• 1/4 c. whipping cream (optional)

1. Let egg whitestome
2. to
3. room temperature.
4. In a small mixing bowl, beat together whites, vanilla and cream of tartar until soft peaks
5. form.
6. Gradually add sugar and beat to stiff peaks and until
7. nearly
8. all of the sugar is dissolved.
9. Cover baking sheet with plain, ungreased brown paper or foil; draw a 10-inch circle. Spoon
10. about 15 dollops (2/3 of the meringue) just inside circle, making sides of shell 1-inch high.tpread remaining meringue inside
11. circle,
12. making
13. bottom
14. of
15. shell 1/2-inch thick.take att00u0b0 for 45 minutes.
16. Turn off heat and let dry
17. in
18. oven (door
19. closed) at least 1 hour.
20. Remove from oven;tool. Transfer
21. meringuethell
22. to
23. 12-inch
24. pie taker.toften ice cream
25. andttir; spread half of chocolate ice cream into
26. shell. Top
27. with all of the cherry ice cream, spreading evenly.
28. Drop remaining ice cream by spoonfuls over cherry layer, then
29. swirl. Freeze
30. for several hours or overnight.

egg whites, vanilla, cream of tartar, sugar, chocolate ice cream, cherry ice cream, maraschino cherries, confectioners coating, whipping cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1006872 (may not work)