-
1
For Meringues: Preheat oven to 225 degrees F.
-
2
Grease and flour cookie sheet.
-
3
Ready 3 piping bags with 1/2-inch nozzle.
-
4
Whisk egg whites until stiff and peaked.
-
5
Add good pinch salt and water and continue to whisk.
-
6
When whisk begins to leave a trail through meringue, gradually add in sugar, folding in last bit with a metal spoon.
-
7
Meringue should be very stiff and glossy.
-
8
Place 1/3 mixture into 1 piping bag.
-
9
Pipe in very small, even round shapes on cookie sheet to make a total of about 10 mini meringues.
-
10
Mix another 1/3 of meringue with food coloring and pipe second round of meringues in same manner as first.
-
11
Add cocoa to remaining meringue and repeat piping as before.
-
12
Place in oven for 2 hours.
-
13
Remove from oven and chip a small hole in bottom of meringues just big enough to fit small pastry tip.
-
14
Cool on wire rack.
-
15
If making meringues a day ahead, store in airtight container.
-
16
For Creme Patisserie: In small pot, combine vanilla and milk and heat to just before boiling.
-
17
Place yolks in large bowl.
-
18
Add sugar and beat briskly until light and creamy.
-
19
Gently stir in flour, a little at a time.
-
20
Gradually add heated milk to yolks and combine well.
-
21
Pour into non-stick pan and cook gently over low heat stirring constantly, then set aside and cool for 2 hours.
-
22
The cream will continue to thicken as it cools.
-
23
When cooled, divide custard into 3 bowls and flavor each with a different liqueur.
-
24
To serve, place ice cream on chilled serving dish.
-
25
With a small tipped pastry bag, pipe the coffee cream into the chocolate meringues.
-
26
Pipe the cherry cream into the plain meringues.
-
27
Finally, pipe the orange cream into the pink ones.
-
28
Arrange meringues over top and sides of ice cream.
