Lemon Meringue Ice Cream Sandwiches

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Lemon Meringue Ice Cream Sandwiches

 

SIX SERVINGS

Prep Time: 30 min (plus freezing)

Bake Time: 1 hr

 

 

 

 

 

 

2 large egg whites, at room temperature

Pinch salt

Pinch cream of tartar

3/4 cup superfine sugar

1 teaspoon pure vanilla extract

1 pint vanilla ice cream, slightly softened

1 cup lemon sorbet, slightly softened

1/2 cup seedless blackberry jam

1 pint fresh blackberries

 

 

 

 

 

 

 

1. Position racks in the upper and lower thirds of the oven and

preheat to 350°. Draw six 2-by- 3 1/2-inch rectangles, spaced about 2

inches apart, on each of 2 sheets of parchment paper. Turn the

parchment face down on 2 large cookie sheets. Using an electric

mixer, beat the egg whites at medium speed until foamy, about 2

minutes. Beat in the salt and cream of tartar and then beat in the

sugar, 1 tablespoon at a time, until stiff peaks form. Fold in the

vanilla until barely incorporated.

2. Using a small offset spatula, spread the batter on the parchment.

Transfer to the oven, turn off the heat and let stand for 1 hour.

Transfer to racks to cool completely.

3. Peel the meringues off the parchment and set aside. Place 1

parchment-lined cookie sheet and a medium stainless-steel bowl in the

freezer for at least 10 minutes. In the frozen bowl, combine the ice

cream and sorbet with a rubber spatula. Working quickly, spread 1/2

cup of the ice cream mixture onto the flat side of 6 meringues. Cover

with the remaining meringues and freeze on the frozen cookie sheet

for 30 minutes.

4. Meanwhile, in a small saucepan, warm the jam and 2 tablespoons

water. Stir in the berries and heat through. Spoon the berry sauce

onto each of 6 dessert plates and place a meringue sandwich in the

middle.