This is a greatly treasured recipe. It was given to me many years ago by chef
|light brown Muscovado sugar, or dark brown sugar|
|ice cream of your choice, softened||about
Four 15 by 12 inch cookie sheets, lined with parchment | A 2 inch ice cream scoop or ¼ cup measure
Twenty minutes or longer before baking, set oven racks in the upper and lower thirds of the oven and
Spread the pecans evenly on a baking sheet, set the pan on the upper rack, and
Divide the pecans into two equal parts. Leave one part whole and chop the other part into medium-fine pieces.
In the bowl of a stand mixer fitted with the whisk beater, beat the egg whites and brown sugar on medium speed until well mixed, about 1 minute. Scrape down the sides of the bowl. Raise the speed to medium-high and beat for about 5 minutes, or until very thick and light in color. Add the whole and chopped pecans and, using a silicone spatula, fold them into the meringue.
Use a tablespoon to drop 10 dollops of the pecan meringue (
While the first batch of meringues is baking, shape the second batch of meringues.
Set the cookie sheets on wire racks and let the meringues cool completely on the sheets. They will firm on sitting and become easy to lift off the parchment using a small pancake turner. Sandwich them with ice cream or store the unfilled meringues airtight for up to 2 months.
Assemble only half of the ice cream sandwiches at a time to keep the ice cream from melting. Refrigerate the ice cream for 20 minutes before sandwiching the cookies to soften it slightly. Set sheet pans or cookie sheets in the freezer to chill.
Set 10 of the cookies, bottom sides up, on one of the chilled sheet pans. Set scoops of ice cream, about
Cover the sandwiches with a sheet of plastic wrap and set them in the freezer until firm. Then wrap each sandwich separately in plastic wrap and store in an airtight container in the freezer. Repeat with the remaining cookies.
Airtight: frozen, 2 months.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.