Recipe Merenga hearts with ice cream
- Egg whites - 4 pieces
- Sugar - 1 glass
- Tartar - 1 pinch
- Vanilla extract - 1/2 teaspoonfuls
- Of ice-cream - 500 Grams
Preheat the oven to 80 degrees. Place egg whites, sugar and a pinch of tartar in a heat-resistant bowl placed over a pot of boiling water. Beat constantly, until the egg whites are warm and sugar dissolves, about 3 minutes. Pour the mixture into a food processor and whisk at low speed, gradually increasing it to high, about 10 minutes. Add the vanilla. Place the mixture in a pastry bag and squeeze the hearts onto a baking sheet. Bake from 1 to 1 1/2 hours. Let cool for about 20 minutes. Allow the ice cream to soften for about 5 minutes. Lay 1/4 cup of ice cream on the flat side of the half of the meringue. Cover the remaining halves on top and put in the refrigerator for 15 minutes.