1. Preheat oven to 200 degrees and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk Bowl & Basket Eggs Whites and cream of tartar until light and fluffy, about 2-3 minutes.
3. Add vanilla and then slowly add Bowl & Basket sugar. Whisk until stiff and shiny.
4. Spoon meringue mixture onto parchment lined baking sheet in large lumps. Use the back of the spoon to make each into a well.
5. Bake for 1 hour, the turn off oven and allow meringue to cool in the oven for an additional hour. You can take it out to cool faster at room temperature, but this could cause cracking.
6. After cooled, fill wells with your favorite Bowl & Basket Ice Cream or Speciality Gelato and top with fixings. We used fresh strawberries, strawberries sauce and toasted pecans.
7. Don’t forget to serve with a cold glass of Bowl & Basket Milk!
Shop Ingredients
Directions
1. Preheat oven to 200 degrees and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk Bowl & Basket Eggs Whites and cream of tartar until light and fluffy, about 2-3 minutes.
3. Add vanilla and then slowly add Bowl & Basket sugar. Whisk until stiff and shiny.
4. Spoon meringue mixture onto parchment lined baking sheet in large lumps. Use the back of the spoon to make each into a well.
5. Bake for 1 hour, the turn off oven and allow meringue to cool in the oven for an additional hour. You can take it out to cool faster at room temperature, but this could cause cracking.
6. After cooled, fill wells with your favorite Bowl & Basket Ice Cream or Speciality Gelato and top with fixings. We used fresh strawberries, strawberries sauce and toasted pecans.
7. Don’t forget to serve with a cold glass of Bowl & Basket Milk!