Add to the list of foods that team together to multiply in goodness ice cream and old-fashioned meringue. They are a wonderful combination for summer desserts. Common to all meringues is a base of egg whites beaten until stiff, and sweetened. The best-known meringue is that which is annually swirled atop some million pies. The delicate meringues to serve with ice cream are lightweight confections that are baked until crisp and dry, but still as white and unblemished as suburban snow. The oven must be regulated to maintain a constant very low heat (225°F.). At a higher temperature the meringues will brown. In an earlier era, meringues were often left to bake and dry overnight in the retained heat of an oven that had been turned off.
Meringues may be kept for days and even weeks in a dry place. Meringues that are imperfect and broken may be crumbled and combined with whipped cream as a topping for cakes and ice cream.
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