Recipe adapted from Cooking Light, July 2004. Can't have ice cream sandwiches because you're watching your phosphorus? These are a light, delightful alternative. Feel free to substitute the raspberry sorbet with other low-potassium fruit choices, such as lemon, strawberry, or boysenberry.
Meringues: 1 cup sugar 2 teaspoons cornstarch 1/4 teaspoon salt 1/2 teaspoon cream of tartar 5 large egg whites 2 teaspoons white vinegar 1/2 teaspoon vanilla extract
Filling: 1 quart raspberry sorbet, softened
1. Preheat oven to 250 degrees F.
2. To prepare meringues, cover a large baking sheet with parchment paper. Draw 2 (8 x 12-inch) rectangles on paper. Turn paper over, and secure with masking tape.
3. Combine first 3 ingredients, stirring with a whisk. Place cream of tartar and egg whites in a large bowl, and beat with a mixer at high speed until foamy. Gradually add sugar mixture, 1 tablespoon at a time, beating until stiff peaks form (do not underbeat). Add vinegar and vanilla, and beat until combined. Divide egg white mixture evenly between drawn rectangles; spread the egg white mixture to the outside edges of each rectangle.
4. Bake at 250 F. for 2 hours or until dry. Turn oven off; partially open oven door. Cool meringues in oven 1 hour. Remove from oven. Carefully remove meringues from paper.
5. To prepare sandwiches, spread sorbet over flat side of 1 meringue; top with the remaining meringue, flat side down, pressing gently. Wrap sandwich tightly in plastic wrap; freeze 4 hours or until firm. Unwrap and cut sandwich in half lengthwise. Cut each half crosswise into 6 (2 x 4-inch) pieces. Cut each piece in half diagonally to form 24 triangles.