Meringues with Cranberry Sauce
3 Egg whites*
1/4 ts Cream of tartar
1 ts Vanilla extract
1 c Sugar
1 qt Lime sherbet
1/2 c Sugar
2 tb Cornstarch
1/8 ts Salt
2 c Cranberry juice
1 tb Lemon juice
*at room temperature
Beat egg whites in a small bowl at high speed of an electric mixer until
foamy; add cream of tartar and vanilla, beating until soft peaks form.
Spoon meringue mixture into 10 mounds on a baking sheet lined with heavy
brown paper. Shape meringue mixture into circles, using the back of a
spoon to mound the sides at least 1/2 inch higher than the centers.
Bake at 225 for 1 hour. Turn oven off, and let meringues cool
completely before opening oven door. Transfer meringues to serving plates.
Scoop sherbet into shells; top with Cranberry Sauce, and serve
Combine sugar, cornstarch, salt, cranberry juice, and lemon juice in a
heavy saucepan; stir well.
Place over medium heat, stirring constantly, until mixture comes to a boil.
Boil 1 minute; remove from heat. Cover and chill thoroughly.