Preparation:
Cut ice cream sandwiches in half crosswise; stack each half on top of the
other half. Place the two stacked sandwiches on a foil-lined cookie sheet,
and place in freezer.
Beat egg white (at room temperature) and salt until foamy. Gradually add
sugar, beating until stiff peaks form. Remove stacked sandwiches from
freezer; quickly spread meringue over sandwiches, making sure edges are
sealed
to foil. Freeze at least 2 hours or overnight.
Bake at 500 F for 2 minutes or until meringue begins to brown. Serve
immediately. |
