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1
Preheat the oven to 200F.
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Whisk the egg whites and sugar together in a medium stainless steel bowl.
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Place the bowl over a pot of simmering water, and whisk continuously for about 2 minutes until the sugar dissolves and the mixture is lukewarm.
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Transfer to a stand mixer fitted with the whisk attachment, and whip on high speed 2 to 3 minutes, until the mixture cools and you have soft, shiny peaks.
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5
Using a large spoon, scoop out tennis ballsized spoonfuls of meringue onto a parchment-lined baking sheet or nonstick baking mat, letting them fall into whimsical shapes.
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Bake for 2 hours, until the meringues are firm but still chewy in the center.
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They are done when they release easily from the baking sheet.
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While the meringues are baking, melt the chocolate and butter in a stainless steel bowl over a pot of simmering water.
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When the chocolate has melted, whisk in 1/3 cup boiling water.
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Stir in the corn syrup and honey, and keep the chocolate sauce warm.
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When the meringues are done, turn the oven up to 375F.
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Spread the almonds on a baking sheet, and toast 8 to 10 minutes, until theyre lightly browned and smell nutty.
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When the nuts have cooled, chop them coarsely.
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14
Using a serrated knife, cut the meringues in half horizontally.
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15
Set the tops aside.
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Arrange large scoops of vanilla ice cream on each bottom and place them on a large platter.
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Drizzle the chocolate sauce over the meringues and scatter the almonds on top.
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Place the meringue tops over the ice cream.
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You can make the meringues, ice cream, chocolate sauce, and toasted nuts all
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ahead of time.
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Then all you have to do is assemble the dessert right before serving.
