Ingredients

4 cupcakes
1/2 pint ice cream
4 egg whites
1/4 cup sugar

Directions

Fill hollowed-out cupcakes with ice cream. Freeze at least 4 hours. Make meringue by whipping the egg whites until stiff.

Then (still whipping) add sugar until the mixture is the consistency of marshmallow creme. Spread the meringue on the cupcakes with a knife, and then quickly brown for 3 minutes under a broiler

Shannon Summers, a freelance writer in San Francisco, misses the snow.