These are cute, easy and can be made ahead and stored air-tight. These would be a fun dessert for a shower or for a summer cook-out. This makes ten meringue sunflowers.
| 4 egg whites | yellow food coloring |
| 1/4 tsp. cream of tartar | chocolate ice cream |
| 1 cup sugar | hot fudge or chocolate sauce |
| 1/2 tsp. vanilla | chopped salted pecans |
Have whites at room temperature. Put them in a large metal or glass bowl (must be absolutely grease free), and beat. When they get foamy, add cream of tartar. Add vanilla and sugar, 1 Tbs. at a time, beating until satiny and stiff. Do not over beat. Tint a pretty bright yellow. Put a large star tip into a large pastry bag and pipe a 3” round or drop about 1/3 cup on a parchment covered baking sheet. Shape with the back of a spoon into a round. With the tip of a table knife, draw out meringue all the way around the outside edge, into points to look like a sunflower. Bake at 250F. for 1 hour. Turn off oven, prop door open and let cool 1 hour more. Cool on rack and when cool, store air-tight until needed. (These can be made a week ahead.) To serve, take a scoop of chocolate ice cream, drawing it over the side of the carton to form a flat bottom. Place in center of meringue and drizzle with warmed hot fudge sauce, and sprinkle with pecans.