Oxmoor House
Prep Time
17 Mins
Cook Time
1 Hour 30 Mins
Other Time
12 Hours
Yield
6 servings (serving size: 1 sundae)

Coffee ice cream is nestled in a homemade chocolate meringue bowl, topped with cookie crumbs and toasted pecans, and drizzled with chocolate syrup to make the ultimate dessert experience.

How to Make It

Step 1

Preheat oven to 225°.

Step 2

Cover a large baking sheet with parchment paper. Draw 6 (3-inch) circles on paper. Turn paper over; secure with masking tape.

Step 3

Place egg whites, vanilla, and cream of tartar in a large bowl; beat with a mixer at high speed until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating mixture until stiff peaks form. Gently fold in cocoa.

Step 4

Divide egg white mixture evenly among the 6 drawn circles. Shape meringues into nests with 1-inch sides using the back of a spoon.

Step 5

Bake at 225° for 1 1/2 hours or until dry. Turn oven off, and cool meringues in closed oven at least 12 hours. Remove from oven; carefully remove meringues from paper.

Step 6

Place meringues on individual dessert plates. Top each with 1/3 cup ice cream. Sprinkle each evenly with 1 1/2 tablespoons cookie crumbs and 1 teaspoon pecans; drizzle each sundae with 1 1/2 teaspoons chocolate syrup. Serve immediately.

Oxmoor House Healthy Eating Collection

Ratings & Reviews