Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------MERINGUE-------------------------------
1/2 Vanilla bean, split 3/4 c Egg whites (about 6 large),
-lengthwise -room temperature
1 c Sugar

Place 10-inch-diameter cake pan bottom over bombe. Holding tightly,
invert bombe onto pan. Peel off foil. Freeze while preparing meringue.

Scrape seeds from vanilla bean into sugar. Using electric mixer, beat
whites in large bowl until soft peaks form. Gradually add sugar and
beat until meringue is stiff and glossy.

Spoon meringue into pastry bag fitted with medium star tip (no. 5).
Starting at top center of bombe, pipe meringue in large X over bombe,
dividing into fourths. Pipe stars of meringue from top of bombe to
base, filling in each fourth completely and making sure all ice cream
is covered. Pipe smaller stars of meringue to fill in any uncovered
areas if necessary. Invert 3 1/2-inch-diameter bowl over top of bombe
and gently press into bombe to make line in meringue; remove bowl.
Pipe large stars of meringue over line. Freeze bombe overnight.

Bon Appetit/August/89 Scanned fixed by Di and Gary

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