Cooker’s Pot

You’ll Need:

3 egg whites
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
Dash of salt
1 cup granulated sugar
1 pint spumoni or your favorite holiday ice cream
(eggnog ice cream is great for this also)
Graham cracker crumbs

Procedure:

Have egg whites at room temperature. Add vanilla extract, cream of tartar and salt. Beat until frothy. Gradually add sugar, a little at a time, beating until very stiff peaks form and sugar is dissolved. Cover cookie sheet with wax paper. Using large pastry bag with star tube, form 5 meringue bowls using 1/2 cup mixture for each. Bake at 275 degrees F for one hour. Let dry in oven for one additional hour. Fill cooled meringues with ice cream and sprinkle with graham cracker crumbs.

Makes 5 servings.

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