-
1
1.
-
2
Adjust oven rack to lower middle position-, heat oven to 225 degrees.
-
3
Line large baking sheet with parchment paper.
-
4
Fit large pastry bag with 1/2-inch plain decorating tip.
-
5
2.
-
6
Sift 2 Tbsp.
-
7
granulated sugar with confectioners' sugar-,set aside.
-
8
3.
-
9
Place egg whites in large bowl of electric mixer.
-
10
Using whisk attachment, whip them on low speed just till frothy.
-
11
Increase speed to medium, sprinkle in 2 Tbsp.
-
12
reserved granulated sugar, and continue whipping to soft peaks.
-
13
Gradually add in 1/3 c. reserved granulated sugar,
-
14
continue whipping to stiff, glossy peaks.
-
15
Stop mixer, rub some meringue between your fingers.
-
16
If smooth, proceed to next step.
-
17
If still grainy, continue beating till smooth.
-
18
4.
-
19
Sprinkle sifted powdered-sugar mix and minced almonds over meringue, mix in with rubber spatula till just incorporated.
-
20
Immediately scoop meringue into prepared pastry bag.
-
21
5.
-
22
Use a compass to trace 8-inch and 6 1/2-inch circles on parchment paper.
-
23
If a compass is unavailable, use household items like lids or possibly ramekins as guides to trace around.
-
24
Before forming meringue shapes, pipe
-
25
out or possibly spoon a small quantity(about 1 1/2 tsp.)
-
26
of meringue into each corner of parchment paper to keep it in place as you work.
-
27
Lightly spray each circle with cooking spray to ensure easy removal of meringues.
-
28
Beginning in center of traced circle, pipe meringue in a continuous, widening spiral till it reaches edge of the circle.Hold the pastry bag perpendicular to baking sheet, 1 1/2 to 2 inches from area you are piping.
-
29
Apply continuous pressure as you pipe.
-
30
Pipe a couple of 1/2-inch disks with any excess meringue.
-
31
These extra meringues are used to test for doneness.
-
32
6.
-
33
Bake meringues till one of the test samples releases easily from paper and snaps crisply after 5 min of cooling, 60 to 80 min.
-
34
Once sample is crisp when tested, remove baking sheet from oven and place on cooling rack till meringue disks are room temperature, about 30 min.
-
35
Carefully remove cooled meringues from paper.
-
36
Place larger disk on 9-inch round piece of cardboard or possibly removable tart-pan bottom.
-
37
Place smaller disk on similar surface.
-
38
Freeze both disks for 30 min.
-
39
(Can also be stored in an airtight container up to 2 weeks-, upon removal,freeze the disks before adding topping.)
-
40
7.
-
41
Spread 2 c. of strawberry ice cream over each frzn disk with a flexible metal spatula.
-
42
Return disk to freezer for 30 min or possibly till ice cream is hard.
-
43
8.
-
44
Spread 1 c. of vanilla ice cream over strawberry ice cream on large disk.
-
45
Return disk to freezer till ice cream is hard.
-
46
9.
-
47
When ice cream on large disks is frzn, carefully slide smaller meringue disk, ice-cream side up, on top of ice-cream layers on large disk.
-
48
Spread the remaining vanilla ice cream over top and sides of cake.
-
49
Move spatula from bottom upward to contour top and create dome shape.
-
50
Return dessert to freezer till ice cream is hard.
-
51
10.
-
52
Hold cake in one hand directly over a baking pan containing nuts.
-
53
Use other hand to gently press nuts into ice cream.
-
54
Nuts can be secured by pressing them gently into ice cream with a flexible metal spatula.
-
55
11.
-
56
Return cake to freezer for at least 4 hrs or possibly up to 1 day.
-
57
About 15
-
58
continued in part 2
