DOUBLE CHOCOLATE MERINGUES
Celebrate with little indulgences--a little ice cream, a little sauce and lots of flavor.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h50m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 275°F. Cover cookie sheet with heavy brown paper or cooking parchment paper.
- In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in 3/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Fold in hazelnuts. Drop meringue by 1/3 cupfuls in 8 mounds onto paper. Shape into circles, building up sides.
- Bake meringues 1 hour. Turn off oven; leave meringues in oven with door closed 1 hour 30 minutes. Finish cooling at room temperature, about 2 hours.
- In 1-quart saucepan, melt butter and chocolate over low heat, stirring constantly. Stir in 3/4 cup sugar, the cocoa, half-and-half and salt. Heat slowly to boiling; do not stir. Remove from heat; stir in vanilla. Fill each meringue with scoop of ice cream. Serve with warm sauce.
Nutrition Facts : Calories 420, Carbohydrate 60 g, Cholesterol 40 mg, Fiber 3 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 150 mg
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