With all the egg
yolks used for ice cream making, you will have
plenty of whites left over for meringues, which
happen to go very well with ice cream.
Preheat the oven to its lowest
setting - about 110°C/ 225°F/Gas Mark 1/4.
Using an electric
mixer, whisk the egg whites with 325 g/12 oz of the
sugar until stiff. Mix the remaining sugar with the
corn flour and add a little at a time to the egg
whites, whisking all the time.
Finally beat in the
vinegar and vanilla essence. The mixture should now
be so thick you can turn the bowl upside down
without any of the mixture falling out.
Put spoonfuls
of the mixture on to a baking sheet lined with
lightly oiled nonstick baking paper, and bake
for about 4 hours. The meringues should be crisp
and very lightly tinted on the outside, yet
remain soft and marshmallow-like in the centre.
Ice
Cream Recipes - Meringues (Pavlov Meringues) Ice Cream Recipe
