Meringues Closerie Des Lilas with Vanilla Ice Cream, Chocolate Sauce, and Toasted Almonds

1. 1

   Preheat the oven to 200F.

2. 2

   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.

4. 4

   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.

5. 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.

6. 6

   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.

10. 10

    Stir in the corn syrup and honey, and keep the chocolate sauce warm.

11. 11

    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.

13. 13

    When the nuts have cooled, chop them coarsely.

14. 14

    Using a serrated knife, cut the meringues in half horizontally.

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    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.

* Per serving · 4 servings · Values may vary.