*  Exported from  MasterCook  *
 
                          Vacherin Glace Au Kirsch
 
 Recipe By     : Magazine
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts                         Foreign Foods
                 Fruit
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
           -----         Meringue Shells -- -----
    6                    egg whites
    1      tsp           cream of tartar
    2      c             sifted granulated sugar
    1      tsp           vanilla extract
    1      tsp           grated lemon peel
           -----         ------- -- -----
    1      qt            strawberry or vanilla ice cream
                         Kirsch
    1      c             heavy cream -- whipped
    8      fresh         strawberries -- with hulls on
 
 1.  Make meringue shells:  In lg bowl of electric mixer, let egg whites warm to
  room temp -- about 1 hr.
 2.  At high speed, beat egg whites with cream of tartar just until soft peaks f
 orm when beater is slowly raised.
 3.  Gradually beat in sugar, 1/4 c at a time, beating well after each addition.
   Beat in vanilla and lemon peel.  Continue beating until very stiff -- 12 min 
 longer.
 4.  Preheat oven to 250F.  Lightly grease a lg cookie sheet.
 5.  Spoon meringue into a pastry bag fitted with a number-6 star tube; form eig
 ht meringue rings on prepared cookie sheet.  (Makes 16 shells; use rest another
  time.)
 6.  Bake 1 hr, or until very lightly colored.  Store in an airtight container u
 ntil ready to use.
 7.  To serve:  Fill each ring with a scoop of ice cream; sprinkle with a genero
 us tsp-ful of Kirsch.  Decorate with whipped cream put through a pastry tube or
  with a spoon.  Top each with a strawberry.
 
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