Strawberry Vacherin

Directions

1. 1
   Preheat oven to 250°F.
2. 2
   Whip egg whites to soft peaks. Gradually add remaining sugar, whisking until stiff peaks form. Transfer to a piping bag fitted with a plain tip. Pipe 2 rounds of meringue in a coil, starting at the center, onto sheets of parchment paper (each around 9 inches in diameter). Bake for 1 hour 30 mins, rotating occasionally, or until crisp. Turn off oven and let meringues dry for another hour.
3. 3
   When ready to serve, let ice cream soften slightly. Transfer to a large bowl and fold strawberries through softened ice cream. Place 1 meringue round on a large serving plate and spoon ice cream over top. Place remaining meringue on top and dust with powdered sugar. Serve immediately.