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Prep Time: 17 Minutes Cook Time: 90 Minutes |
Ready In: 107 Minutes Servings: 6 |
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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. 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 |
Directions:
1. Preheat oven to 225°.
2. Cover a large baking sheet with parchment paper. Draw 6 (3-inch) circles on paper. Turn paper over; secure with masking tape.
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. 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. 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. 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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