Pinch Pie
4 egg whites, at room temperature
1 t. vanilla
1/4 t. cream of tartar
1 c. sugar
pinch of salt
1 1/2 to 2 pints vanilla ice cream, slightly softened...optional
1 c. heavy cream, whipped and sweetened with a little powdered sugar
4 c. local strawberries or peeled and sliced peaches, sweetened to taste
Heat oven to 225 degrees. Beat egg whites with electric mixer until foamy. Add vanilla and cream of tartar and continue to beat until fluffy. Add sugar by heaping spoonfuls and beat until the egg whites are stiff with glossy peaks.
Place a piece of parchment paper on a baking sheet. Draw a 9" circle on the paper and turn the paper over. Spread the mixture in the circle on the paper, building up the sides slightly to create a nest. Bake about one hour and 15 minutes until firm and dry. Turn off the heat and allow the meringue to cool completely in the oven for a few hours or overnight.
Place the meringue on a platter or on a cake plate. Fill with the softened ice cream and/or sweetened whipped cream. Spoon the fruit on top.
Makes 8 generous servings.
Also see it here:
Easter round up @ Southern Plate
