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
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.
tricks of the trade:
- room temperature egg whites make the BEST meringues because they whip larger and stronger than cold egg whites!
- also store unfilled meringues in an air-tight container in the freezer to keep humidity away and the meringues nice and crunchy.
- for a little heat and intrigue, sprinkle chili powder on top of meringues once sandwiched.