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.
Calories 516 Calories from Fat 263
% Daily Value*
Total Fat 29 g44.9%
Saturated Fat 13.2 g65.8%
Trans Fat 0 g
Cholesterol 63.8 mg21.3%
Sodium 114.9 mg4.8%
Total Carbohydrates 53 g17.8%
Dietary Fiber 2.1 g8.3%
Sugars 45.1 g
Protein 11 g22.1%
Vitamin A 11.2% Vitamin C 0.2%
Calcium 16.4% Iron 4.2%
*Based on a 2000 Calorie diet