April 8th, 2012
Recipe by LeeAnne Wright
Photography by Rob Kinghorn
Food styling by Ian Muggridge
Preheat oven to 200F. In a bowl, combine icing sugar and almonds.
Using an electric mixer on low speed, beat egg whites until frothy, about 1 minute. Add cream of tartar, set mixer’s speed to high and beat until soft peaks form. Add sugar and beat on medium low until whites are glossy, about 1 minute. Gently fold icing sugar and almonds into egg whites.
On a large, parchment paper-lined sheet pan trace a 3-inch round cookie cutter 12 times. Spoon meringue inside each circle and smooth tops to 1/2-inch thickness.
Bake for 90 minutes. They should be firm and dry to the touch. Turn off oven and leave meringues inside with door ajar to cool for another hour.
Sandwich 1/3 cup ice cream between two meringues and serve.
Nutrients per sandwich: 196 calories, 7 g fat, 4 g protein, 30 g carbs.