MERINGUE HEARTS WITH MINT ICE CREAM AND FUDGE SAUCE
Categories Mixer Chocolate Egg Dessert Freeze/Chill Valentine's Day Frozen Dessert Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 14
Steps:
- For sauce:
- Melt butter with corn syrup in heavy small saucepan over medium-low heat, stirring occasionally. Add chocolate, sugar and cream. Whisk until chocolate melts and sugar dissolves. (Can be made 1 week ahead. Cover; chill.)
- For Meringues:
- Preheat oven to 225°F. Line 2 baking sheets with foil; butter foil. Place 3 3/4-inch heart-shaped cookie cutter on foil-lined sheet. Using electric mixer, beat whites in large bowl to soft peaks. Gradually add 1 cup sugar; continuing beating until stiff and shiny. Spoon 1/4 cup meringue inside cookie cutter on sheet. Using back of spoon spread meringue evenly. Lift up cookie cutter; place on another section of foil-lined sheet. Repeat with remaining meringue, forming 6 hearts on each sheet.
- Bake meringues until crisp and dry, about 1 hour. Cool meringues on sheets 10 minutes. Peel meringues off foil. (Can be made 1 day ahead. Cool completely. Store airtight at room temperature.)
- Mix ice cream, 1/2 cup crushed peppermint candy and extract in medium bowl. Cover and freeze until almost semi-firm, about 2 hours.
- Place meringues flat side up on baking sheet and freeze 15 minutes. Spoon 1/2 cup ice cream atop 1 meringue. Top with another meringue, flat side up. Press gently to flatten, forming sandwich. Run spatula around sides of ice cream to even sides. Freeze. Repeat with remaining meringues and ice cream. Cover and freeze at least 1 hour and up to 6 hours.
- Stir sauce over medium-low heat just until warm. Sift powdered sugar over tops of meringues, coating completely. Place on plates. Spoon sauce around. Sprinkle chopped candy over sauce.
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Suraj Grg
[email protected]I'm not sure I'll make these again, but they were fun to try.
Mahdi Amini
[email protected]These were a bit too sweet for my taste, but they were still good.
Futa Miah TV
[email protected]I would definitely recommend this recipe to others.
Infinix Gamerz
[email protected]Overall, I really enjoyed this recipe. The meringue hearts were delicious and the mint ice cream and fudge sauce were the perfect accompaniments.
Kristel Khoury
[email protected]These are perfect for a romantic Valentine's Day dessert.
Waseem Akrm
[email protected]The fudge sauce was a bit too thick for my taste. I would thin it out with a little bit of milk next time.
Mary Gesicho
[email protected]The mint ice cream was the perfect complement to the meringue hearts. It was light and refreshing.
Nabi Ullah
[email protected]This was my first time making meringue, and it turned out great! The hearts were light and fluffy, just like they should be.
Dndnndd Hhrhd
[email protected]I'm definitely going to try this recipe again. It's a keeper!
Ojo Timileyin
[email protected]These meringues are perfect for a special occasion. They're elegant and delicious.
amal nishantha perera
[email protected]I used dark chocolate fudge sauce instead of the recommended milk chocolate sauce. It was a great choice!
Paul Lilly
[email protected]The hearts were a bit difficult to pipe, but they were worth the effort. They looked so impressive on the plate.
Mohammad Saimon Shafik
[email protected]The meringue hearts were easy to make and turned out beautifully. I would definitely make them again.
Nihad Lam
[email protected]These meringues were a bit too sweet for my taste.
Samuel Wambugu SANDIWAROS SOUNDS ENT
[email protected]I'm not a huge fan of meringue, but these hearts were surprisingly delicious. The meringue was light and airy, and the mint ice cream and fudge sauce added a nice touch of flavor.
Wedi Khan
[email protected]These meringue hearts were a hit at my Valentine's Day dinner party! They were so light and fluffy, and the mint ice cream and fudge sauce were the perfect accompaniments.