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1
Preheat the oven to 350.
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2
In a pie plate, bake the hazelnuts until lightly browned, about 8 minutes.
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3
Let cool, then rub the nuts together in a kitchen towel to remove the skins.
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4
Finely chop the nuts.
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5
Reduce the oven temperature to 225.
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6
Line a large rimmed baking sheet with parchment paper.
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7
Using a 3-inch cookie cutter as a guide, trace six 3-inch circles on the paper, spacing them equally.
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8
In a medium stainless steel bowl, using a handheld mixer, beat the egg whites with the cream of tartar at medium speed until soft peaks form.
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9
Gradually add the granulated sugar and beat until the meringue is firm and glossy, about 3 minutes.
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10
Stir in the vanilla.
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11
Set a fine sieve over the bowl and sift the confectioners' sugar over the meringue while folding it in with a rubber spatula.
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12
Fold in the hazelnuts.
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13
Drop a large spoonful of meringue inside each of the circles and spread until the circle is filled, then top with more meringue until the vacherin is about 1 inch tall.
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14
Repeat.
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15
Bake for about 2 hours, or until the meringues are dry, crisp and barely colored.
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16
Let cool completely, then gently lift the meringues off the parchment.
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17
Put the softened ice cream in a large bowl and blend in the candied ginger.
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18
Cover and freeze until firm, about 1 hour.
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19
Melt the butter in a medium saucepan.
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20
Add the water, cream and honey and bring to a simmer over moderately high heat.
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21
Put the chocolate in a medium bowl and pour the hot cream on top.
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22
Let stand until the chocolate melts, 1 minute, then stir until smooth.
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23
Stir in the rum.
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24
Set a meringue on each plate and top with a scoop of ice cream.
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25
Pour the sauce over the ice cream, top with a dollop of whipped cream and serve.
