Coffee Meringue Nests with Chocolate Ice Cream

Coffee Meringue Nests with Chocolate Ice Cream
Makes:
16
Prep Time:
20
minutes
Total Time:
140
minutes

Dietary Considerations:

Low CalorieLow Sodium
This recipe for Coffee Meringue Nests with Chocolate Ice Cream is a delicious dessert that is easy to prepare. The meringue nests can be made ahead of time so all that’s left to do is to top with a scoop of chocolate ice cream.

Ingredients:

  • 3/4 cup superfine sugar
  • 2 teaspoons cornstarch
  • 2 teaspoons NESCAFÉ TASTER'S CHOICE 100% Pure Instant Coffee Granules or ground instant espresso
  • 4 large egg whites, at room temperature
  • 3/4 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • 4 cups DREYER'S or EDY'S GRAND Chocolate Ice Cream

Directions:

PREHEAT oven to 250° F. Line two baking sheets with parchment paper.

COMBINE sugar, cornstarch and coffee granules in medium bowl; stir well.

BEAT egg whites in large mixer bowl until soft peaks form. Slowly add sugar mixture; continue to beat until glossy and stiff peaks have formed.

SPOON about ¼ cup mixture into mounds on prepared baking sheets. With back of spoon, create indent in the middle to hold the ice cream.

BAKE for 1 hour. Turn off oven; keep meringues in oven to dry out and cool for 1 hour. Remove from oven; cool completely.

TO SERVE, place meringues on dessert plates; top with chopped strawberries, if desired. Top with scoop of ice cream. Serve with a spoon.

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Nutrition Facts

Serving Size: 1/16 of recipe

Servings Per Recipe: 16 

  • Calories: 110
  • Calories from Fat: 30
  • Total Fat: 3.5g (5% of DV)
  • Saturated Fat: 2g (10% of DV)
  • Cholesterol: 15mg (4% of DV)
  • Sodium: 50mg (2% of DV)
  • Carbohydrates: 18g (6% of DV)
  • Dietary Fiber: 0.5g (2% of DV)
  • Sugars: 17g
  • Protein: 2g
  • Vitamin A: 2% of DV
  • Vitamin C: 0% of DV
  • Calcium: 4% of DV
  • Iron: 0% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Coffee Meringue Nests with Chocolate Ice Cream

Ingredients

  • 3/4 cup superfine sugar
  • 2 teaspoons cornstarch
  • 2 teaspoons NESCAFÉ TASTER'S CHOICE 100% Pure Instant Coffee Granules or ground instant espresso
  • 4 large egg whites, at room temperature
  • 3/4 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • 4 cups DREYER'S or EDY'S GRAND Chocolate Ice Cream

 

Directions

PREHEAT oven to 250° F. Line two baking sheets with parchment paper.

COMBINE sugar, cornstarch and coffee granules in medium bowl; stir well.

BEAT egg whites in large mixer bowl until soft peaks form. Slowly add sugar mixture; continue to beat until glossy and stiff peaks have formed.

SPOON about ¼ cup mixture into mounds on prepared baking sheets. With back of spoon, create indent in the middle to hold the ice cream.

BAKE for 1 hour. Turn off oven; keep meringues in oven to dry out and cool for 1 hour. Remove from oven; cool completely.

TO SERVE, place meringues on dessert plates; top with chopped strawberries, if desired. Top with scoop of ice cream. Serve with a spoon.

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