Hazelnut Meringue Ice Cream Sandwiches

1. 1

   Preheat the oven to 400.

2. 2

   Put the hazelnuts in a pie plate and toast in the oven for about 8 minutes, or until fragrant.

3. 3

   Turn the oven down to 200.

4. 4

   Transfer the hot hazelnuts to a kitchen towel and rub them together to remove the skins.

5. 5

   Let the nuts cool.

6. 6

   In a food processor, pulse the hazelnuts with the 1/4 cup of confectioners' sugar just until finely ground.

7. 7

   In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar and salt at low speed until frothy.

8. 8

   Add 2 tablespoons of the super- fine sugar and increase the speed to medium.

9. 9

   Add another 2 tablespoons of superfine sugar and beat for 30 seconds.

10. 10

    Increase the speed to high and slowly beat in the remaining 1/4 cup of superfine sugar.

11. 11

    Beat for about 5 minutes, until the meringue is stiff and glossy.

12. 12

    Fold in the hazelnuts.

13. 13

    Spoon a heaping tablespoon of the meringue onto a parchment paper-lined baking sheet and spread into a 2 1/2-inch round; repeat to form 48 rounds.

14. 14

    Bake for 20 minutes.

15. 15

    Turn off the oven and leave the meringues in to dry for at least 3 hours or overnight.

16. 16

    For each ice cream sandwich, scoop 1/4 cup of the ice cream onto the underside of a meringue and top with another meringue.

17. 17

    Serve at once or wrap individually in plastic and freeze.

* Per serving · 4 servings · Values may vary.