*  Exported from  MasterCook  *

                         Vacherin Glacé Au Kirsch

Recipe By     : Magazine
Serving Size  : 8    Preparation Time :0:00
Categories    : Desserts                         Foreign Foods
                Fruit

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
          -----         Meringue Shells -- -----
   6                    egg whites
   1      tsp           cream of tartar
   2      c             sifted granulated sugar
   1      tsp           vanilla extract
   1      tsp           grated lemon peel

   1      qt            strawberry or vanilla ice cream
                        Kirsch
   1      c             heavy cream -- whipped
   8      fresh         strawberries -- with hulls on

1. Make meringue shells:  In lg bowl of electric mixer, let egg
   whites warm to room temp -- about 1 hr.

2. At high speed, beat egg whites with cream of tartar just until
   soft peaks form when beater is slowly raised.

3. Gradually beat in sugar, 1/4 c at a time, beating well after each
   addition.  Beat in vanilla and lemon peel.  Continue beating until
   very stiff -- 12 min longer.

4. Preheat oven to 250°F.  Lightly grease a lg cookie sheet.

5. Spoon meringue into a pastry bag fitted with a number-6 star
   tube; form eight meringue rings on prepared cookie sheet.  (Makes
   16 shells; use rest another time.)

6. Bake 1 hr, or until very lightly colored.  Store in an airtight
   container until ready to use.

7. To serve: Fill each ring with a scoop of ice cream; sprinkle with
   a generous tsp-ful of Kirsch.  Decorate with whipped cream put
   through a pastry tube or with a spoon.  Top each with a
   strawberry.

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