Recipe by LeeAnne Wright
Photography by Rob Kinghorn
Food styling by Ian Muggridge
First published in Wish June 2008
Chef's Tip
Make meringues the day before and keep in an air-tight container in the freezer.
FOOD
Effortless Almond Coconut Ice Cream Sandwiches
We made these meringues a little on the chewy side so they don’t fall apart when you eat them
Ingredients (SERVES 6)
| 1/2 cup | icing sugar |
| 1/4 cup | ground blanched almonds |
| 4 | egg whites |
| 1/2 tsp | cream of tartar |
| 2 tbsp | granulated sugar |
| 2 cups | coconut ice cream |
Instructions
- Preheat oven to 200F. In a bowl, combine icing sugar and almonds.
- Using an electric mixer on low speed, beat egg whites until frothy, about 1 minute. Add cream of tartar, set mixer’s speed to high and beat until soft peaks form. Add sugar and beat on medium low until whites are glossy, about 1 minute. Gently fold icing sugar and almonds into egg whites.
- On a large, parchment paper-lined sheet pan trace a 3-inch round cookie cutter 12 times. Spoon meringue inside each circle and smooth tops to 1/2-inch thickness.
- Bake for 90 minutes. They should be firm and dry to the touch. Turn off oven and leave meringues inside with door ajar to cool for another hour.
- Sandwich 1/3 cup ice cream between two meringues and serve.
Nutritional information
Nutrients per sandwich: 196 calories, 7 g fat, 4 g protein, 30 g carbs.
Comment on "Effortless Almond Coconut Ice Cream Sandwiches"
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Jane writes:
the flavour is great. I assembled and froze them the day before and they became too sticky and chewy. I would just freeze the meringues ahead next time as the chef's tip states.
—posted July 10, 2008 at 4:46 p.m.
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