Meringue Heart Ice Cream Sandwiches Food

MERINGUE HEART ICE-CREAM SANDWICHES

Steps:

• Preheat oven to 175 degrees. Put egg whites, sugar, and cream of tartar in a heatproof mixer bowl set over a pan of simmering water. Whisk constantly until egg whites are warm to the touch and sugar is dissolved (test by rubbing the mixture between your fingers), about 3 minutes.
• Transfer bowl to mixer; beat on low speed, gradually raising to high, until stiff, glossy peaks form, about 10 minutes. Mix in vanilla.
• On parchment-lined baking sheets, pipe meringue into hearts; bake until firm but not brown, 1 to 1 1/2 hours. Let cool on sheets, about 20 minutes.
• Let ice cream soften about 5 minutes. Put 1/4 cup ice cream on the flat side of half the meringue hearts. Top with remaining hearts, and freeze sandwiches until ice cream is set, about 15 minutes.

MERINGUE SANDWICHES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 250 degrees F. Line 2 baking sheets with parchment paper.
• Beat the egg whites, cream of tartar and salt in a large clean dry bowl with a mixer on medium speed until foamy. Increase the speed to medium high and beat until thick and opaque, about 1 more minute. Gradually add the confectioners' sugar, about 1/4 cup at a time, and beat until stiff shiny peaks form, about 5 more minutes.
• Transfer the meringue to a pastry bag fitted with a large flat or star tip. Pipe about seventy 1-inch disks on the baking sheets, leaving space between each. Bake at 250 degrees F until dry and crisp, about 3 hours. Let cool completely on the baking sheets. Store in an airtight container in a dry place for up to 1 week. Just before serving, sandwich with seedless jam or lemon curd.

COFFEE-PECAN MERINGUE ICE CREAM SANDWICHES

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.)

MERINGUE HEARTS WITH MINT ICE CREAM AND FUDGE SAUCE

Steps:

• For sauce:
• Melt butter with corn syrup in heavy small saucepan over medium-low heat, stirring occasionally. Add chocolate, sugar and cream. Whisk until chocolate melts and sugar dissolves. (Can be made 1 week ahead. Cover; chill.)
• For Meringues:
• Preheat oven to 225°F. Line 2 baking sheets with foil; butter foil. Place 3 3/4-inch heart-shaped cookie cutter on foil-lined sheet. Using electric mixer, beat whites in large bowl to soft peaks. Gradually add 1 cup sugar; continuing beating until stiff and shiny. Spoon 1/4 cup meringue inside cookie cutter on sheet. Using back of spoon spread meringue evenly. Lift up cookie cutter; place on another section of foil-lined sheet. Repeat with remaining meringue, forming 6 hearts on each sheet.
• Bake meringues until crisp and dry, about 1 hour. Cool meringues on sheets 10 minutes. Peel meringues off foil. (Can be made 1 day ahead. Cool completely. Store airtight at room temperature.)
• Mix ice cream, 1/2 cup crushed peppermint candy and extract in medium bowl. Cover and freeze until almost semi-firm, about 2 hours.
• Place meringues flat side up on baking sheet and freeze 15 minutes. Spoon 1/2 cup ice cream atop 1 meringue. Top with another meringue, flat side up. Press gently to flatten, forming sandwich. Run spatula around sides of ice cream to even sides. Freeze. Repeat with remaining meringues and ice cream. Cover and freeze at least 1 hour and up to 6 hours.
• Stir sauce over medium-low heat just until warm. Sift powdered sugar over tops of meringues, coating completely. Place on plates. Spoon sauce around. Sprinkle chopped candy over sauce.

LICORICE ICE-CREAM & MERINGUE

Steps:

• For licorice ice-cream,
• using an electric mixer, whisk egg yolks and sugar until thick and pale.
• Combine milk and cream in a saucepan and bring to just below the boil, then, whisking continuously, pour cream mixture into yolk mixture and combine well.
• Return mixture to same pan, then stir over low heat until mixture thickens enough to coat the back of a wooden spoon;
• do not boil.
• Remove from heat, pour into a large bowl and cool slightly.
• Meanwhile, place licorice in a saucepan with 100ml water and stir over low heat for 10-12 minutes or until mixture forms a paste (it doesn't matter if there are still a few lumps in the paste).
• Add paste to warm custard, then, using a blender, blend until smooth and well combined.
• Strain mixture into a bowl, cool, then cover and refrigerate until chilled.
• Freeze mixture in an ice-cream maker according to manufacturer's instructions.
• For Meringue:.
• Using an electric mixer, whisk egg whites until soft peaks form,
• then gradually add sugar, beating well after each addition.
• Add cream of tartar, cornflour and vinegar and whisk for another 30 seconds or until just combined.
• Using a spatula, spread mixture over 2 baking paper-lined oven trays to 4mm-thick and cook at 120C for 2½-3 hours or until meringue is firm but not brown.
• Remove from oven, then, being careful as meringue is very delicate,
• cut meringue into twelve 5x15cm rectangles and cool completely;
• don't worry if some shards break as the quantity of meringue will allow for this.
• Sandwich scoops of ice-cream between shards of meringue and serve immediately.