Meringues Glacées

By exdircomp

Ingredients

• 5 ounces SCHARFFEN BERGER 70% Cacao Bittersweet Chocolate
• 2/3 cup granulated sugar
• 3 large egg whites, at room temperature
• Pinch of cream of tartar
• Pinch of salt
• 1 quart ice cream (we like coffee in ours, but choose a flavor of your liking)
• 1 pint heavy whipping cream
• 1 pint strawberry
• Chocolate Sauce

Preparation

Step 1

To make the meringues:

Preheat the oven to 200 degrees F. Line one or two baking sheets with parchment paper and use a pencil to draw the serving size circles of your choice. Turn the paper over so the circles are visible but do not transfer to the meringues.

In the bowl of a food processor with a steel blade attachment, pulse the chocolate with 1/3 cup sugar until it looks like fine crumbs. Set aside.

In a clean, dry bowl, beat the egg whites, cream of tartar and salt on high speed. When soft peaks begin to form, gradually add the remaining 1/3 cup sugar. The meringue should stand in very stiff, glossy peaks when the beaters are lifted.

Pour the ground chocolate over the egg white mixture and gently fold in until just incorporated.

You can use a pastry bag or a spatula to create the meringues. We like the way the meringues come out with a pastry bag. Start at the center of the drawn circle and pipe the meringue in a spiral to cover the entire circle.

Bake for 2 hours. Turn off the oven and let the meringues cool completely in the turned-off oven.

When the meringues are cool, soften the ice cream in the refrigerator for 15 to 20 minutes or in the microwave. Do not let it melt; it should just be softened.

For individual meringues, spread 3 to 4 tablespoons of ice cream over the top of one meringue, level it with a spatula, and press a second meringue gently on top. Immediately place on a baking sheet and insert into the freezer. Continue until you have used all the meringues.

Freeze the meringues for several hours, until firm.

Whip the heavy cream until stiff. Pipe the cream around the sides of the sandwiches. Warm the chocolate sauce. Drizzle the sauce on top of the meringues 1 serve with sliced strawberries.