Chocolate Meringue Parfait with Chocolate Sauce

1. 1

   Preheat oven to 250F.

2. 2

   and line a baking sheet with parchment paper.

3. 3

   Trace four 4-inch circles on parchment.

4. 4

   In a metal bowl set over a saucepan of barely simmering water heat egg whites and sugar, stirring constantly, until sugar is dissolved.

5. 5

   In bowl of an electric mixer beat egg mixture to stiff peaks.

6. 6

   Gently fold in wafer crumbs.

7. 7

   Transfer meringue to pastry bag fitted with a 1/2-inch star tip and pipe onto circles, filling them in.

8. 8

   Continue piping up outer edge or rounds, forming 3 to 4 rings on top of each other to create a shallow nest or bowl.

9. 9

   Bake meringue nests in middle of oven 1 hour and turn off oven.

10. 10

    Let meringue nests stand in turned-off oven 1 hour more.

11. 11

    In a small saucepan bring cream to a boil and whisk in chocolate and Grand Marnier, whisking until smooth.

12. 12

    Serve each meringue nest filled with a scoop of ice cream and drizzled with chocolate sauce.

* Per serving · 4 servings · Values may vary.