Ingredients:
1 heaping tbsp Whitman’s Marshmallow Whip
1 egg white
Directions:
Beat the egg white until very stiff
Add marshmallow whip and beat until smooth and fluffy with heavy duty egg
beater
Drop on top of dessert
To use as a meringue glace or on puddings or pies:
Place in a slow over (250) for 15 minutes or until delicately browned
Monday, August 11, 2008
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment