Chocolate Almond Delight
|Egg whites||4 (At Room Temperature)|
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Instant coffee||1 Teaspoon|
|Vanilla extract||1⁄2 Teaspoon|
|Chocolate ice cream||2 Quart|
|Heavy cream||1 Cup (16 tbs), whipped (1/2 Pint)|
|Chocolate sauce||1 Cup (16 tbs)|
|Shelled blanched almonds||1 Cup (16 tbs)|
Beat egg whites until frothy; sprinkle with cream of tartar.
Beat until stiff but not dry.
Slowly beat in sugar (about a table- spoon at a time) adding the instant coffee with the last table- spoon of sugar.
Beat until the mixture is very stiff.
Fold in vanilla extract.
Use a 10-inch pie plate to outline a circle on un- glazed paper.
Place paper on a baking sheet.
Spread meringue about 1-inch deep over the circle.
Evenly spoon remaining me- ringue around edge of circle to build up edge.
Bake in slow even (250° F.) until light brown and dry and crisp to the touch, about 1 hour.
Cool away from drafts.
When ready to serve fill shell with ice cream.
Circle ice cream with whipped cream.
Garnish with chocolate syrup and almonds.