Mud Pie Meringue Sundaes

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.

Yield: 6 servings (serving size: 1 sundae)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 12 Hours

Nutritional Information

Amount per serving
  • Calories: 296
  • Calories from fat: 23%
  • Fat: 7.7g
  • Saturated fat: 3.2g
  • Protein: 6.4g
  • Carbohydrate: 51.8g
  • Fiber: 1.3g
  • Cholesterol: 43mg
  • Iron: 1mg
  • Sodium: 75mg
  • Calcium: 72mg

Ingredients

  • 3 large egg whites (at room temperature)
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon cream of tartar
  • 1/2 cup sugar
  • 2 tablespoons sifted unsweetened cocoa
  • 2 cups coffee light ice cream (such as Häagen-Dazs)
  • 4 reduced-fat cream-filled chocolate sandwich cookies (such as reduced-fat Oreos), crushed
  • 2 tablespoons chopped pecans, toasted
  • 3 tablespoons fat-free chocolate sundae syrup

Preparation

  1. 1. Preheat oven to 225°.
  2. 2. Cover a large baking sheet with parchment paper. Draw 6 (3-inch) circles on paper. Turn paper over; secure with masking tape.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
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