Prep 20 mins
Cook 50 mins
These are little meringue cookies that are sandwiched with your favourite coffee ice cream or with caramel duluce. Give them a try, brings you back to the playground only grown up version.
- 2 cups pecans, lightly toasted and cooled
- 3 tablespoons packed golden brown sugar
- 1⁄2 cup packed golden brown sugar
- 1 teaspoon fresh ground cinnamon
- 1⁄4 teaspoon salt
- 1⁄4 cup bittersweet chocolate (not unsweetened) or 1⁄4 cup semisweet chocolate, chopped (not unsweetened)
- 2 large egg whites
- 1⁄4 teaspoon cream of tartar
- 4 teaspoons instant coffee crystals
- 1 1⁄2 cups homemade coffee ice cream (for filling) or 1 1⁄2 cups store bought coffee ice cream (for filling)
- 3 ounces chopped and melted semisweet chocolate (for drizzle) or 3 ounces bittersweet chocolate (for drizzle)
- This recipe makes 20 flat cookies, when sandwiched together you will have ten dessert.
- Preheat oven to 225°F.
- Line baking sheets with foil, then butter and flour foil.
- Combine 1 cup pecans, 3 tablespoons brown sugar, cinnamon, and salt in a food processor. Process finely.
- Add the 1/4 cup chopped chocolate and another 1 cup pecans. Chop just until nuts are coarsley chopped. This is about 8 pulses only.
- Remove and set aside adding in the coffee crystals at this time to the dry mixture.
- Using electric mixer, beat egg whites and cream of tartar, until soft peaks.
- Gradually add 1/2 cup brown sugar, beating until very stiff.
- This should take three to four minutes.
- Fold in the nut-coffee dry mixture.
- The crystals should not dissolve.
- Drop batter by scant tablespoons onto sheet, spacing evenly, and getting 20 cookies. This might take two baking sheets.
- Lightly press a pecan halve onto each cookie.
- Bake at 225° for 55 minutes, or until dry.
- If using two baking sheets and at the same time, switch racks and rotate sheets back to front for even baking.
- Cool completely on sheets. Transfer to wire rack to cool.
- Place one tablespoon of coffee ice cream on 1 cookie flat bottom side.
- Place second cookie flat side down on top of filling.
- Press lightly and place on a baking sheet.
- Freeze until firm, about one hour.
- Melt the last 3 ounces of chopped chocolate over simmering water, stirring until smooth.
- Remove cookies and drizzle over the now made frozen ice cream sandwiches.
- Cover and freeze.
- These can be made two days ahead of serving.
- I have also cooked down sweetened condensed milk in the can to a slice caramel and used in place of the ice cream, and serves on a plate with fresh strawberries, and a plate drizzle of strawberry sauce and fresh sprig of mint.