Directions:
- In a small heavy saucepan, combine the egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 12 minutes. Remove from heat. Add vanilla and salt; beat until stiff glossy peaks form and sugar is dissolved. Fold in peppermint candy.
- Place sponge cakes on an ungreased foil-lined baking sheet and top each with 1/3 cup ice cream. Immediately spread meringue over ice cream and cake, sealing it to foil on sheet. Broil 8 in. from heat for 3-5 minutes or until lightly browned. Serve immediately. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 312.38 Kcal (1308 kJ) | ||
| Calories from fat | 29.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.31g | 5% | |
|---|---|---|---|
| Cholesterol | 108.69mg | 36% | |
| Sodium | 301.89mg | 13% | |
| Potassium | 272.17mg | 6% | |
| Total Carbs | 61.83g | 21% | |
| Sugars | 21.57g | 86% | |
| Dietary Fiber | 1.59g | 6% | |
| Protein | 9.63g | 19% | |
| Iron | 1.3mg | 7% | |
| Calcium | 79mg | 8% | |
| Amount Per 100 g | |||
| Calories | 157.16 Kcal (658 kJ) | ||
| Calories from fat | 15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.67g | 5% | |
|---|---|---|---|
| Cholesterol | 54.68mg | 36% | |
| Sodium | 151.89mg | 13% | |
| Potassium | 136.93mg | 6% | |
| Total Carbs | 31.11g | 21% | |
| Sugars | 10.85g | 86% | |
| Dietary Fiber | 0.8g | 6% | |
| Protein | 4.84g | 19% | |
| Iron | 0.6mg | 7% | |
| Calcium | 39.7mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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