Pineapple Coconut Ice Cream Meringue Sandwiches

Pineapple Coconut Ice Cream Meringue Sandwiches

YOU WILL NEED:

four (4) egg whites
¼ teaspoon of salt
1 ½ cups of confectioners' sugar
1 cup of shredded coconut
1 carton of Häagen-Dazs pineapple coconut ice cream

DIRECTIONS:

recipe created by chef christina tosi

for the meringue:
first, preheat the over to 200 degrees fahrenheit. in an electric mixer with the whisk attachment, whip egg whites on medium speed until fluffy. sprinkle in the salt, and mix well. on high speed, sprinkle in the confectioners' sugar a little at a time. mix well for 2-3 minutes until egg white mixture is glossy and stiff.

with a piping bag or spoon, pipe or drop rounds of meringue mixture 1 inch apart onto a greased or lined baking sheet. sprinkle shredded coconut over the tops of the meringue rounds, and bake 1-2 hours until meringues have dried out and are a slight off-white color. cool completely at room temperature.

to make the sandwich:
with a small ice cream scoop or spoon, portion of Häagen-Dazs pineapple coconut ice cream and sandwich between two like sized meringues. serve and enjoy immediately or store in an air-tight container in the freezer for up to a month.

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