THE MERINGUES:
OVEN:225o
BEAT EGG WHITES UNTIL FOAMY.
GRADUALLY ADD SUGAR, SMALL AMOUNTS AT A TIME, BEATING CONSTANTLY.
BEAT UNTIL MIXTURE STANDS UP IN STIFF PEAKS.
CUT A SECTION FROM A LARGE BROWN PAPER GROCERY
BAG TO FIT A COOKIE SHEET. MAKE TWO.
POUR MERINGUE INTO A PASTRY DECORATOR BAG AND
MAKE 6 THREE INCH CIRCLES OF MERINGUE ON EACH COOKIE SHEET. DO
NOT FILL IN THE CENTERS.
BAKE FOR 1 HOUR AND 15 MINUTES.
COOL FOR 15 MINUTES WITH THE OVEN ON OFF. THEN REMOVE TO ANOTHER
PLACE TO COOL COMPLETELY.
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THE SAUCE:
MIX ALL INGREDIENTS TOGETHER AND STIR OVER LOW HEAT .
COOK UNTIL THICKENED
++++++++++++++++++++++++++
THE ASSEMBLY:
PLACE MERINGUE ON DESSERT DISH.
FILL WITH A SCOOP OF VANILLA ICE CREAM.
DRIZZLE WITH CHOCOLATE CARAMEL SAUCE.
TOP WITH WHIPPED CREAM AND A CHERRY.
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