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The simple combination of crisp meringue and vanilla ice cream topped with a sweet strawberry syrup gives a festive ending to a summer meal. -- EclecticCooking.com

Ingredients:

2 egg whites
100 g (ca. 3 1/2 oz) sugar
75 g (2 1/2 oz) chopped hazelnuts
1 liter (1 quart) vanilla ice cream
200 g (6 1/2 oz) strawberries
1 Cup (2 dl) orange juice
150 g (5 oz) sugar
1/2 vanilla pod
Garnish: Fresh berries and/or fruits

Directions:

Preheat oven to 175 degrees C (325 degrees F)

Beat the egg whites until stiff. Add the sugar a little at a time and continue to beat the eggs. Fold in the chopped hazelnuts and form the mixture into 12-16 meringues on baking paper and bake the meringues for 20 minutes at 175 degrees C (325 degrees F) until they are crispy on the outside but still soft on the inside.

In a medium saucepan bring the strawberries, orange juice, sugar and vanilla pod to a boil and let it simmer until you have a thin syrup. Don’t stir too much so the berries get mushy. Sieve the juice from the berries. Place a small piece or scoop of ice cream on one meringue, top with another and decorate with some of the strawberries from the syrup, fresh berries or fruit and garnish with syrup in a thin stream.

(Serves 6-8)

Hazelnut Meringue. To import, drag image to your MacGourmet recipe box.

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