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.

Gretchen Brown
Recipe by Oxmoor House October 2006

Gallery

Credit: Oxmoor House

Recipe Summary test

prep:
17 mins
cook:
1 hr 30 mins
additional:
12 hrs
total:
13 hrs 47 mins
Yield:
6 servings (serving size: 1 sundae)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 225°.

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

  • 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.

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

  • 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.

  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

296 calories; calories from fat 23%; fat 7.7g; saturated fat 3.2g; protein 6.4g; carbohydrates 51.8g; fiber 1.3g; cholesterol 43mg; iron 1mg; sodium 75mg; calcium 72mg.
Advertisement