Coffee Pecan Meringue Ice Cream Sandwiches Recipes

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COFFEE-PECAN MERINGUE ICE CREAM SANDWICHES



Coffee-Pecan Meringue Ice Cream Sandwiches image

Delicate cookies and purchased ice cream produce a grown-up version of a playground favorite.

Yield Serves 8 to 10

Number Of Ingredients 10

2 cups pecans (about 8 ounces), lightly toasted, cooled
3 tablespoons plus 1/2 cup (packed) golden brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
4 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 large egg whites
1/4 teaspoon cream of tartar
4 teaspoons instant coffee crystals
40 (about) pecan halves
1 1/4 cups (about) coffee ice cream

Steps:

  • Preheat oven to 225°F. Line 2 heavy large baking sheets with foil; butter and flour foil. Combine 1 cup pecans, 3 tablespoons sugar, cinnamon and salt in processor; grind finely. Add 1 1/2 ounces (about 1/4 cup) chocolate and 1 cup nuts and process just until pecans are coarsely chopped, using about 10 on/off turns.
  • Using electric mixer, beat egg whites and 1/4 teaspoon cream of tartar in medium bowl until soft peaks form. Gradually add 1/2 cup brown sugar, beating until mixture is very stiff, about 4 minutes. Fold in nut mixture and instant coffee (crystals will not dissolve).
  • Drop batter by scant tablespoonfuls onto prepared sheets, spacing evenly. Lightly press pecan half onto each cookie. Bake until meringues are dry, about 55 minutes. Cool completely on sheets.
  • Place 1 tablespoon ice cream on bottom side of 1 meringue. Gently press bottom side of another meringue onto ice cream. Place on baking sheet; freeze. Repeat with remaining meringues and ice cream. Freeze until firm, about 1 hour.
  • Melt 3 ounces chocolate in top on double boiler set over simmering water, stirring until smooth. Drizzle over sandwiches. Cover and freeze. (Can be made 2 days ahead. Keep frozen.)

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