Coffee Pecan Meringue Ice Cream Sandwiches Recipes

PECAN MERINGUE PIE

Steps:

• Place egg whites in a bowl; let stand at room temperature 30 minutes., Preheat oven to 350°. Add cream of tartar to whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high until sugar is dissolved. Continue beating until stiff peaks form. Fold in vanilla, cracker crumbs and pecans., Spread into a greased 9-in. pie plate. Bake until lightly browned, 25-30 minutes. Cool completely on a wire rack. , For topping, beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. Spread over meringue; if desired, sprinkle with additional pecans. Refrigerate until serving.

MERINGUE ICE CREAM TORTE

Steps:

• Place egg whites in a small bowl. Let stand at room temperature for 30 minutes. Line two large baking sheets with parchment paper; draw three 8-1/2-in. circles on paper., Beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Drop meringue in mounds onto circles; spread to cover. , Bake at 250° for 1-1/4 hours or until set. Turn oven off; leave meringues in oven for 1 hour. Remove from the oven and cool on baking sheets. When completely cooled, remove meringues from paper., Drain raspberries, reserving juice. Set berries aside. Add enough water to juice to measure 1/2 cup. In a small saucepan, combine sugar and cornstarch. Stir in maple syrup and juice mixture until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from heat; gently stir in reserved berries. Cool., To assemble, place one meringue in a 10-in. springform pan. Spread with coffee ice cream; sprinkle with a third of the almonds. Top with a second meringue. Spread with chocolate chip ice cream; sprinkle with a third of the almonds. Top with remaining meringue. Cover and freeze overnight., In a large bowl, beat cream until it begins to thicken. Add sugar and almond extract; beat until stiff peaks form. Remove torte from freezer; carefully run a knife around edge of pan to loosen. Remove side of pan. Frost with whipped cream., Garnish with fresh raspberries and remaining almonds. Cover and freeze for at least 2 hours. Remove from the freezer for 20 minutes before serving. Serve with raspberry sauce.

COFFEE PECAN MERINGUE SANDWICH COOKIES 1995

Steps:

• 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.

COFFEE CHOCOLATE CHIP ICE CREAM SANDWICHES

Steps:

• Leave the ice cream at room temperature for about 15 minutes, until it's soft enough to scoop but not melted. Place 4 cookies, flat sides up, on a cutting board and, using a 2 1/2-inch standard ice cream scoop, put one round scoop of ice cream on each cookie. Place 4 more cookies, flat sides down, on top of each scoop of ice cream and press lightly until the ice cream is at the edge of the cookies.
• Put the toffee bits on a small plate and, working quickly, roll the edge of the sandwiches in the toffee bits, using your hand to fill in the spaces with toffee. Place the sandwiches immediately in the freezer and freeze until firm. Wrap well and keep frozen until ready to serve.

COFFEE-PECAN MERINGUE ICE CREAM SANDWICHES

Steps:

• Preheat oven to 225°F. Line 2 heavy large baking sheets with foil; butter and flour foil. Combine 1 cup pecans, 3 tablespoons sugar, cinnamon and salt in processor; grind finely. Add 1 1/2 ounces (about 1/4 cup) chocolate and 1 cup nuts and process just until pecans are coarsely chopped, using about 10 on/off turns.
• Using electric mixer, beat egg whites and 1/4 teaspoon cream of tartar in medium bowl until soft peaks form. Gradually add 1/2 cup brown sugar, beating until mixture is very stiff, about 4 minutes. Fold in nut mixture and instant coffee (crystals will not dissolve).
• Drop batter by scant tablespoonfuls onto prepared sheets, spacing evenly. Lightly press pecan half onto each cookie. Bake until meringues are dry, about 55 minutes. Cool completely on sheets.
• Place 1 tablespoon ice cream on bottom side of 1 meringue. Gently press bottom side of another meringue onto ice cream. Place on baking sheet; freeze. Repeat with remaining meringues and ice cream. Freeze until firm, about 1 hour.
• Melt 3 ounces chocolate in top on double boiler set over simmering water, stirring until smooth. Drizzle over sandwiches. Cover and freeze. (Can be made 2 days ahead. Keep frozen.)

CANDIED BACON AND PECAN MERINGUE TART WITH COFFEE FROZEN CUSTARD

Steps:

• For the coffee frozen custard: Roughly chop the coffee beans and add to a pot, along with the milk. Heat until steaming.
• Whisk the egg yolks, whole egg and sugar until lightened, about 30 seconds. Temper the eggs by slowly whisking in some of the hot milk. Add back to the saucepan and heat to 170 degrees F on a thermometer, stirring constantly. Remove from the heat and whisk in the cream, vanilla and espresso powder. Strain through a fine-mesh sieve, then cool in an ice bath.
• Transfer the frozen custard base to an ice cream maker, churn according to manufacturer's instructions and then freeze until firm.
• For the pate brisee: Combine the pastry flour, sugar and salt in a food processor. Pulse to mix. Add the butter and pulse until blended and the mixture looks like sand. Drizzle in the eggs, 4 teaspoons water, and vanilla; process just until a dough comes together.
• Transfer the dough to the counter and shape into two 1-inch-thick disks. Wrap in plastic and chill for 30 minutes.
• For the filling: Cook the bacon until crispy, though not burned. Drain on paper towels. Reserve 2 tablespoons of the bacon fat, leaving the remaining fat in the pan.
• Roughly chop the pecans and add them to the bacon skillet, along with the brown sugar and a pinch of salt. Cook over high heat until the sugar melts. Reserve in a bowl.
• Cream together butter, reserved bacon fat, white sugar and 1/4 teaspoon salt in a stand mixer fitted with the paddle attachment. Mix in the vanilla and orange zest.
• Add the eggs in 3 additions, scraping the bowl in between. Blend well.
• Add the light corn syrup and dark corn syrup; blend until smooth. Reserve.
• Par-bake the tart shell: Roll out lemon-size pieces of pate brisee to a 1/4-inch thickness. Place over nine 4-inch tart pans and gently press in.
• Roll the pin over the tart pans to cut away excess dough, then prick the dough with a fork. Place the tart pans on a baking sheet and freeze for 30 minutes.
• Preheat the oven to 350 degrees F.
• Place the foil over each tart and fill with pie weights or dried beans. Pre-bake for about 15 minutes, or until the tart shells are lightly browned. Remove the pie weights and foil. Raise the oven temperature to 400 degrees F.
• Finish the tart: Place enough pecans in each tart shell to fill them level, then crumble over some bacon. Pour the filling into the tart shells, filling up to the edge.
• Bake the tarts for 10 minutes. Reduce the oven temperature to 325 degrees F and bake for another 20 minutes. Let cool.
• For the meringue: With an electric mixer, whip the egg whites until foamy. Slowly add the sugar and then the vanilla; whip to a medium peaks. Transfer to a pastry bag.
• Pipe a rosette of meringue onto each tart, then toast with a kitchen torch.
• Serve the tarts with a scoop of the coffee frozen custard.

THE BEST LEMON MERINGUE PIE

Steps:

• For the pie crust: Pulse the flour, shortening, sugar, salt and vinegar in a food processor until the mixture looks like damp sand, about 10 pulses. Add the butter and pulse until you can still see large pea-sized pieces. Sprinkle in 3 tablespoons ice water and pulse until the dough begins to come together. Pinch the dough; if it doesn't hold together, add up to 3 more tablespoons ice water, 1 tablespoon at a time, until the dough holds together when pinched. Lay out a sheet of plastic wrap and dump the dough onto the plastic. Using the edges of the plastic, press the dough into a disc. Wrap tightly and refrigerate until firm, at least 1 hour and preferably overnight. (Freeze up to 2 months.)
• On a lightly floured work surface, roll the dough out into a 13-inch round. Place in a 9-inch pie dish, gently pressing the dough into the edges and letting the excess dough drape over the sides. Refrigerate for 2 hours.
• Preheat the oven to 375 degrees F.
• Trim any excess dough with a paring knife and crimp the edges decoratively or press them down with the tines of a fork. Prick the dough on the bottom all over with a fork. Place a sheet of parchment paper inside the dough and fill with pie weights or uncooked rice or beans. Bake for 10 minutes. Carefully remove the parchment and weights and bake until the crust is deep golden brown on the edges and lightly golden in the center, 10 to 12 minutes more. Let the crust cool to room temperature.
• For the filling: Whisk together the sugar, cornstarch and salt in a medium saucepan. Add the lemon juice and 1 1/2 cups water and whisk to combine. Whisk the egg yolks in a separate medium bowl. Place the sugar mixture over medium heat and cook, continuing to gently whisk, until the mixture begins to bubble and is extremely thick. Temper the eggs yolks by slowly adding half of the hot sugar mixture to the yolks while constantly whisking. Add the tempered yolks to the saucepan and return to the heat. Bring the mixture back to a simmer and cook, stirring constantly with a rubber spatula, for 1 minute. Remove from the heat and stir in the butter and lemon zest until completely melted and incorporated. Pour the filling directly into the pie crust and cover with plastic wrap pressed directly against the surface of the filling (see Cook's Note). Refrigerate while you make the meringue.
• For the meringue: Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment along with the sugar, cream of tartar and salt. Whisk together to combine. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl is not touching the water. Cook, whisking constantly, until the sugar is dissolved and the mixture feels hot to the touch. Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.
• Remove the plastic wrap from the pie and gently mound the meringue on top of the filling. Use an offset spatula to make sure the meringue completely covers the filling and meets the crust all around the edges. (This will seal in the filling and help prevent weeping.) Use the offset spatula to create swirls and peaks in the meringue. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling, 1 to 2 minutes. Refrigerate the pie until the filling is completely cool and set, about 4 hours.

PECAN MERINGUES

Steps:

• Preheat oven to 225 degrees.
• Beat egg white until stiff. Add brown sugar to egg white and beat until smooth. Fold pecans into mixture, using a large wooden spoon and stir until nuts are well coated. Drop by spoon onto un-greased cookie sheets. (About 2 pecan halves per spoonful).
• Bake until golden brown and meringue is completely dry - about 1 hour.