An alternative to piping the meringues into star shapes is to create small nest-shaped mounds with a spoon. Choose your favourite flavour of ice cream.
- Portion size 2 servings
- 1 egg whites
- pinch cream of tartar
- 1/3 cup granulated sugar
- 2 teaspoons sifted unsweetened cocoa powder
- 1/4 teaspoon vanilla
- ice cream
- raspberry sliced
- blueberry sliced
- Strawberries sliced
Line baking sheet with foil or parchment paper; draw four 4-inch (10 cm) stars. Set aside.
In bowl, beat egg white with cream of tartar until soft peaks form; gradually beat in sugar until stiff glossy peaks form. Fold in cocoa and vanilla.
Using pastry bag, pipe meringue inside stars to form base on prepared pan; build up sides to form shells. Bake in 275°F (140°C) oven for about 1 hour or until crisp. Turn oven off; let meringues stand in oven for 1 hour. (Meringues can be stored in airtight container for up to 2 days.)
Fill each star with scoop of ice cream; sprinkle with berries.