Double Chocolate Meringues

Celebrate with little indulgences--a little ice cream, a little sauce and lots of flavor.

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( 6 Ratings)

6 Ratings

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Prep Time 20 min
Total Time 4 hr 50 min
Servings 8

Ingredients

Meringues

3: egg whites

1/4: teaspoon cream of tartar

3/4: cup sugar

1/4: cup finely chopped hazelnuts

1: quart chocolate ice cream

Bittersweet Chocolate Sauce

1/4: cup butter or margarine

1 1/2: ounces unsweetened baking chocolate, cut into pieces

3/4: cup sugar

1/4: cup unsweetened baking cocoa

1/4: cup half-and-half

1/8: teaspoon salt

1: teaspoon vanilla

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Directions

1 Heat oven to 275ºF. Cover cookie sheet with heavy brown paper or cooking parchment paper.
2 In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in 3/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Fold in hazelnuts. Drop meringue by 1/3 cupfuls in 8 mounds onto paper. Shape into circles, building up sides.
3 Bake meringues 1 hour. Turn off oven; leave meringues in oven with door closed 1 hour 30 minutes. Finish cooling at room temperature, about 2 hours.
4 In 1-quart saucepan, melt butter and chocolate over low heat, stirring constantly. Stir in 3/4 cup sugar, the cocoa, half-and-half and salt. Heat slowly to boiling; do not stir. Remove from heat; stir in vanilla. Fill each meringue with scoop of ice cream. Serve with warm sauce.

EXPERT TIPS

Expert Tips

Want to ensure crisp meringues? Bake them on a dry day. Humid weather causes lower volume and less-crisp shells. If meringues soften, heat them in 200°F oven until crisp.

Chocolate sauce in squeeze bottles makes adding plate designs a snap.

Use purchased chocolate sauce for the homemade.

Got questions? Our experts have the answers. Ask Betty now.