Cocoa & Almond Meringues with Fudge Sauce & Coffee Ice Cream


Preparation info

  • Difficulty


  • Makes:


Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

Children will be disappointed when they find out these ice-cream sandwiches have coffee in them, but that’s all the more for us adults to indulge in with this outrageous trio of chewy almond meringues, coffee ice cream (buy a good quality tub or make your own) and thick milk chocolate fudge sauce.

Preparation: 20 Minutes, Plus 2 Hours Cooling
Cooking: 35 Minutes


  • 3 eggwhites, at room temperature
  • 180 g ( oz) caster (superfine) sugar
  • 1 teaspoon white wine vinegar
  • 50 g ( oz) blanched almonds, toasted, finely chopped
  • 3 teaspoons unsweetened cocoa powder

Coffee ice cream

  • 1 tablespoon instant espresso coffee powder
  • 500 ml (17 fl oz/2 cups) vanilla ice cream, left to soften slightly

Chocolate fudge sauce

  • 100 g ( oz) dark chocolate (70% cocoa), chopped
  • 150 ml (5 fl oz) thick (double) cream
  • 30 g (1 oz) unsalted butter
  • 80 ml ( fl oz/ cup) golden syrup (light corn syrup)
  • 100 g ( oz) caster (superfine) sugar
  • 1 teaspoon natural vanilla extract


Preheat the oven to 170°C (325°F) or 150°C (300°F) fan forced. Line two baking trays with baking paper.

It is very important to have a spotlessly clean bowl to start so wash the bowl in hot water and dry well. Using an electric mixer fitted with the whisk attachment, whisk the eggwhite until soft peaks form. Start adding the sugar, one tablespoon at a time, until it is all incorporated and the whites are glossy and stiff. Gently fold in the vinegar until just combined. Use a spatula to fold through half of the almonds and half of the cocoa so the mixture has a swirled appearance.

Make 16 individual slightly flattened meringues by spooning tablespoon-size dollops of the mixture onto the prepared trays, leaving 5 cm (2 inches) between each one. Sprinkle with the remaining almonds and cocoa. Turn the oven down to 140°C (275°F) or 120°C (250°F) fan forced. Bake for 35 minutes, then turn the oven off and leave the meringues in the oven for 2 hours: this will help them stay chewy and not hard.

To make the coffee ice cream, line a 20 x 30 cm (8 x 12 inch) tin with baking paper. Put the coffee and 1 tablespoon of the ice cream in a large bowl and stir until dissolved. Add the remaining ice cream and stir until well combined. Spread the ice cream out in the prepared tin, smooth the top and return to the freezer until you are ready to make the sandwiches.

Meanwhile, to make the chocolate fudge sauce, put the chocolate, cream and butter in a heatproof bowl over a saucepan of just simmering water, making sure the base of the bowl doesn’t touch the water. Stir until melted, then add the golden syrup, sugar and vanilla. When nearly boiling (still over the saucepan) turn the heat down to low and simmer for 5 minutes or until the sauce is thick. Remove from the heat and set aside to cool.

Spread the flat side of the meringues with a good couple of teaspoons of chocolate sauce. Use a knife or pastry cutter to cut out circles of ice cream and sandwich between 2 meringues. Return to the freezer until firm again.