Yield: 24 servings For the meringues: 2 cups egg whites 1 tsp. cream of tartar 2-1/2 lbs. ultra-fine baker's sugar 4 each vanilla beans For the vinaiagrette: 1/4 cup aged balsamic vinegar 2 Tbsps. ultra-fine baker's sugar 3/4 tsp. salt 3/4 tsp. black pepper 1 Tbsp. lemon juice 1-1/2 cups olive or pistachio oil 3 qts. strawberry ice cream or sorbet 4-1/2 lbs. fresh strawberries, stemmed and sliced 6 oz. pistachio nuts, shelled 1. To make meringues: In mixer bowl, beat egg whites and ...
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