The Food Timeline: history notes--ice cream
2012-6-15 · 2. Make meringue: With electric mixer or egg beater, beat 3 egg whites until they stand in peaks when beater is raised. Slowly add 6 tablesp. granulated sugar, beating until stiff and glossy. 3. Quickly fill or top cake base with about 1 qt. Very firm ice cream, as directed below. Quickly cover ice cream and base completely with meringue.
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