We’ve been so good getting through Monday, we deserve a sweet treat!
Here’s something perfect for the warmer weather (finally!)
Effortless Almond Coconut Ice Cream Sandwiches
Ingredients (SERVES 6)
| 1/2 cup | icing sugar |
| 1/4 cup | ground blanched almonds |
| 4 | egg whites |
| 1/2 tsp | cream of tartar |
| 2 tbsp | granulated sugar |
| 2 cups | coconut ice cream |
Instructions
- Preheat oven to 200F. In a bowl, combine icing sugar and almonds.
- Using an electric mixer on low speed, beat egg whites until frothy, about 1 minute. Add cream of tartar, set mixer’s speed to high and beat until soft peaks form. Add sugar and beat on medium low until whites are glossy, about 1 minute. Gently fold icing sugar and almonds into egg whites.
- On a large, parchment paper-lined sheet pan trace a 3-inch round cookie cutter 12 times. Spoon meringue inside each circle and smooth tops to 1/2-inch thickness.
- Bake for 90 minutes. They should be firm and dry to the touch. Turn off oven and leave meringues inside with door ajar to cool for another hour.
- Sandwich 1/3 cup ice cream between two meringues and serve.
Wish suggests making them a little chewier so they don’t fall apart when you eat them.
Pick up the ingredients this week for a perfect picnic treat!
{Photo & Recipe: Wish}
May 14, 2009 at 11:10 am |
With that recipe you’ve practically made Laduree macarons yourself, just a little twik and you’ve got it. I know that’s not what you were going for here though. Those cookies look just as devine.