Meringue Glace 4 pairs of meringue shells (make these yourself, perhaps —to use up the accumulation of egg whites!) ice cream fruit, or liqueur, or special sauce Despite the fancy name, a meringue glac6 is simple: flank a small serving of suitable ice cream with a pair of meringue shells, and dribble sauce on top. The combination depends on your imagination; traditionally,  fudge sauce is used on vanilla ice cream—but why not try a tablespoon of Cointreau over peach ice cream, or fresh strawberries over raspberry ice? If you couple meringues with ice cream, and top by plain sweetened whipped cream—nothing else—it is a Meringue Chantilly.  MERINGUES take an hour to bake, but the recipe is included because you will have to do something with all those egg whites that accumulate from fancy French sauces. 2 egg whites 1/2 cup sugar 1/2 tsp vanilla or any desired flavoring (almond, maple, etc.) Beat egg whites until very stiff and dry; add the sugar slowly beating constantly until the mixture holds its shape.  Add remaining sugar and flavoring and form into neat little mounds on a cookie sheet covered with waxed paper. The mixture spreads, so do not make the mounds too large. Bake about 50 minutes in a very slow oven (250). WARNING: this makes between 18 and 22 meringues . . . they can be eaten as cookies, but otherwise your family may grow very tired of Meringue Glace, Meringue Chantilly, and so on.