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    Praline Pecan Meringue Ice Cream Sandwiches Rose's Alpha Bakers

    Praline Pecan Meringue Ice Cream Sandwich 'The Baking Bible'

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    A quick, easy and gluten free go to ice cream sandwich biscuit (cookie) today. 

    I've made brown sugar meringues and meringue ice cream sandwiches before, but it's the combo of brown muscovado sugar and toasted pecans in these cookies that instantly turns a scoop of ice cream into a portable ice cream sundae.

    The recipe called for light muscovado sugar or dark brown sugar, my local Woolies had light and dark muscovado on special this week... and I thought I got one of each, but nah I grabbed two dark muscovado's by mistake so dark it is.  

    If you haven't used muscovado before, it has a wonderful aroma and unique treacle-y flavour that is unmatched in the world of sugars. 

    Start by toasting your pecans, then leave half whole and chop the rest into small pieces.

    Muscovado sugar and egg whites are whipped until thick and light, the cooled pecans are folded in. I divided the mixture as this stage and added choc chips to one half... just because, well "chocolate" hello!  

    Scoops are put on your lined baking tray and gently shaped to discs with a spatula. 

    Baked, cooled and filled with your favourite ice cream flavour, home made or store bought. Rose includes a recipe for 'Rose Blend Ganache Piping Glaze' for topping the ice cream sandwiches, a lovely white/dark ganache mixture that I didn't pipe I more did the "strewn" thing... delicious either way.  

    Think of pairing the biscuits with salted caramel ice cream, bourbon banana for a banana foster ice cream sandwich, chocolate (of course), burnt caramel fig ice cream, coffee (not the sweet Vietnamese coffee type, but rather an Italian espresso type to counter cookie sweetness) or just a scoop of classic vanilla. 

    The meringue mix can also be baked as cookies, just bake in scooped shape for chubby, light and crisp with squidgy centres.  

    Would I bake again? A definite yes!! Loved these cookies, with only three ingredients (or four if you add chocolate) we all need a quick pantry staple cookie. Fabulous they are gluten free.

    Would I change anything? Umm, if I added chocolate I would use a darker higher cocoa ratio variety to play against the sweetness... otherwise no.  

    How it works... now I've joined the fabulous existing alpha bakers, once a week I will post about what I have baked from Rose Levy Beranbaum's 'The Baking Bible'. This won't include the recipe due to copyright and publisher restrictions however, I will be posting how it went and photos of making/baking the gorgeous baked goods.

    Happy Baking :)

    The Baking Bible by Rose Levy Beranbaum is available from Amazon and where all good books are sold. 

    And for something totally different...  Squid ink grisini recipe.  

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    Reader Comments (14)

    Yours so tiny and cute! I love how your photos always so picture perfect! Gorgeous meringues icecream sandwiches!

    June 29, 2015 | Unregistered Commenterfaithy

    Thank you Faithy :) Lol I was trying not to go mini… but I do love mini foods!!

    June 29, 2015 | Registered CommenterThe Lone Baker

    your cookies look so chubby and inviting.

    June 30, 2015 | Unregistered Commenterorin goodies

    Lol, thank you Orin :)

    June 30, 2015 | Registered CommenterThe Lone Baker

    Wow, Jeniffer, your cookies are beautiful! Mine are flat and not as pretty, but oh so delicious! Love that ganache as as well.

    July 2, 2015 | Unregistered CommenterMichele

    Hi Jeniffer, Beautiful pics all throughout your post and especially your final beauty shot. What you did with the chocolate was really nice. I agreed with you on all your points as I read through your post. And bourbon banana ice cream? Oh yes. Excellent pairing.

    July 2, 2015 | Unregistered CommenterKimberlie Robert

    Chocolate chips. Perfect! I'll have to put them in next time. Yours really look great

    July 3, 2015 | Unregistered CommenterMendy

    Thank you Mendy… choc chips ensure the cookies go down with the kids… still works on my step son and he is 23 :)

    July 3, 2015 | Registered CommenterThe Lone Baker

    Thank you Kimberlie for you lovely and generous comments :)

    July 3, 2015 | Registered CommenterThe Lone Baker

    Michele… yours looked great you're being to hard on yourself. Agree they are delicious and the ganache mix is so good I'll use that again on many things I'm sure :)

    July 3, 2015 | Registered CommenterThe Lone Baker

    Love the chocolate drizzles. At least you bought something you'll use. I once accidentally came home with low fat condensed milk - I still have it. If you're going to make cheesecake then there's absolutely no point in it being low fat!

    July 11, 2015 | Unregistered CommenterCatherine

    Thanks Catherine :) LOL I swear I had a tin of low fat condensed milk (bought by accident) in the pantry for years ;) with that "I'll use it something…. some day……" thought.

    July 12, 2015 | Registered CommenterThe Lone Baker

    well, thought I had found your home before but now here it is again. Love all your posts!

    July 20, 2015 | Unregistered CommenterJoan

    Thank you so much Joan, I'm looking forward to seeing all your bakes and your journey :)

    July 20, 2015 | Registered CommenterThe Lone Baker

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