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Ингредиенты
- 2 lrg egg whites a healthy pinch of cream of tartar
- 1/2 c. sugar
- 2 tsp unsweetened cocoa pwdr
- 1/2 tsp cinnamon vanilla ice cream cinnamon chocolate sauce
- 3/4 c. heavy cream
- 1/3 c. firmly packed light brown sugar
- 3 ounce bittersweet chocolate minced
- 3 ounce unsweetened chocolate minced
- 1/2 stk unsalted butter softened (1/4cup)
- 1/2 tsp cinnamon
Инструкции
- Make the sauce:In a small heavy saucepan combine the cream and the brown sugar, bring the
- mix to a boil over moderately high heat, whisking occasionally, and boil it, whisking, till the brown sugar is dissolved. Remove the pan from the heat, add in the chocolates, and whisk the mix till they are melted. Whisk in the butter and the cinnamon, whisking till the sauce is
- smooth, and let the sauce cold slightly. The sauce may be made 1 week in advance and kept covered and chilled. Reheat the sauce over very low heat, stirring occasionally, till it is hot.
- Makes about 1 1/2 c..
- Make the meringues:In a bowl with an electric mixer beat the egg whites till they are foamy,
- add in the cream of tartar, and beat the whites till they hold soft peaks.
- Add in the sugar, 1 Tbsp. at a time, beating, and beat the meringue till it holds stiff peaks. Sift the cocoa pwdr and the cinnamon over the meringue and fold them in gently but thoroughly. Transfer the mix
- to a pastry bag fitted with a 1/2-inch star tip and pipe it into 5-inch rounds on baking sheets lined with parchment paper. Bake the meringues in
- the middle of a preheated 250F. oven for 1 1/2 hrs and let them cold on
- the sheets. The meringues may be made 10 days in advance and kept, separated with sheets of wax paper, in an airtight container. Arrange 1 meringue on each of 2 plates and top each meringue with a scoop of the ice
- cream and some of the cinnamon chocolate sauce.
- Serves 2.
