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Coffee Meringue Nests with Chocolate Ice Cream

Coffee Meringue Nests with Chocolate Ice Cream


  • 3/4 cup superfine sugar
  • 2 teaspoons cornstarch
  • 2 teaspoons NESCAFÉ TASTER'S CHOICE 100% Pure Instant Coffee Granules or ground instant espresso
  • 4 large egg whites, at room temperature
  • 3/4 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • 4 cups DREYER'S or EDY'S GRAND Chocolate Ice Cream


  1. PREHEAT oven to 250° F. Line two baking sheets with parchment paper.
  2. COMBINE sugar, cornstarch and coffee granules in medium bowl; stir well.
  3. BEAT egg whites in large mixer bowl until soft peaks form. Slowly add sugar mixture; continue to beat until glossy and stiff peaks have formed.
  4. SPOON about ¼ cup mixture into mounds on prepared baking sheets. With back of spoon, create indent in the middle to hold the ice cream.
  5. BAKE for 1 hour. Turn off oven; keep meringues in oven to dry out and cool for 1 hour. Remove from oven; cool completely.
  6. TO SERVE, place meringues on dessert plates; top with chopped strawberries, if desired. Top with scoop of ice cream. Serve with a spoon.