Egg whites 4
Caster sugar 8 oz
Method:
Whisk egg whites until firm.
Add caster sugar 1 tsp at a time, very slowly till all is mixed in.
Whisk till stiff and shiny.
Pipe the meringue in 4-6 inch circles and pipe inside to form small baskets to hold the ice cream in.
Bake in a preheated oven very slow at 120 degrees C for an hour or till firm.
Let cool and then fill with a scoop of ice cream and serve.
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