1/4 cup confectioners' sugar, plus more for dusting
3 large egg whites
Goat's Milk and Brown Sugar Ice Cream or store-bought ice cream
1/2 teaspoon cream of tartar
Pinch of coarse salt
1/2 cup superfine sugar
How to Make It
Preheat the oven to 400°. Put the hazelnuts in a pie plate and toast in the oven for about 8 minutes, or until fragrant. Turn the oven down to 200°. Transfer the hot hazelnuts to a kitchen towel and rub them together to remove the skins. Let the nuts cool.
In a food processor, pulse the hazelnuts with the 1/4 cup of confectioners' sugar just until finely ground.
In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar and salt at low speed until frothy. Add 2 tablespoons of the super- fine sugar and increase the speed to medium. Add another 2 tablespoons of superfine sugar and beat for 30 seconds. Increase the speed to high and slowly beat in the remaining 1/4 cup of superfine sugar. Beat for about 5 minutes, until the meringue is stiff and glossy. Fold in the hazelnuts.
Spoon a heaping tablespoon of the meringue onto a parchment paper-lined baking sheet and spread into a 2 1/2-inch round; repeat to form 48 rounds. Bake for 20 minutes. Turn off the oven and leave the meringues in to dry for at least 3 hours or overnight.
For each ice cream sandwich, scoop 1/4 cup of the ice cream onto the underside of a meringue and top with another meringue. Serve at once or wrap individually in plastic and freeze.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.