Published May 1, 1995.
For our meringue recipe, we wanted meringues with just the right amount of sweetness. So we added just enough sugar to ensure that the meringue hardened properly but not so much that it was cloying. We added the sugar to the meringue in three stages to produce maximum volume and optimum texture and piped or shaped the meringue immediately after it was made.
If you have any meringue left after piping the two disks, make a few dessert shells. To soften the ice cream, place it in the refrigerator about thirty minutes before needed. And remember, not all of the ice cream is needed at the same time. If you need ice cream softened in a hurry, you can also microwave it on the defrost setting, checking it every thirty seconds at first, and then every fifteen seconds as it reaches the softened state.
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