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Instructions |
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Line a cookie sheet with a piece of cardboard from a box, cover with aluminum foil. Place graham cracker squares on it far enough apart so they won't touch.
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Meringue instructions- Beat egg whites and cream of tarter until foamy. Beat in sugar, 1 tablespoon at ta time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Meringue should stand up in stiff peaks when beater is taken out.
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Place a scoop of ice cream on each of the graham cracker squares. Cover completely with meringue. Leave no holes in the sides or where it touches the aluminum foil. Note- do not take ice cream out of the freeze until you have the meringue ready to spread.
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Bake in a 400 degree oven for about 10 minutes or until lightly brown.
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Originally Submitted
3/6/2009
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