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Ingredients
Recipe yields 20 servings
These delightfully sweet ice cream sandwiches are made with meringue shells and sorbet for a silky, light-as-air texture. Try a heart-healthy, gluten-free dessert that is indulgent without being loaded down with unhealthy fats.
Recipe yields 20 servings
Preheat oven to 350°. Line 2 baking sheets with parchment paper and lightly coat with nonstick cooking spray.
In a microwave-safe bowl, microwave chocolate chips on high for 20 seconds, stir, and continue to microwave at 10-second intervals until melted.
In a bowl, combine egg whites and cream of tartar and beat with an electric mixer on medium until stiff peaks form. Beat in sugar and vanilla until glossy and thickened, about 2 minutes. Scrape down the sides of the bowl and beat for 30 seconds more on high speed. Lightly fold in the melted chocolate and cocoa. Do not overmix.
Drop teaspoonfuls of meringue 2 inches apart onto prepared baking sheets. Bake for 8 to 12 minutes, or until just firm when pressed on top. Remove from oven and let stand on baking sheets for 1 to 2 minutes. Transfer cookies on parchment paper to wire racks to cool completely.
Let sorbet soften about 5 minutes. Spread 1 tablespoon sorbet on the flat side of 20 meringues. Top with remaining meringues, and freeze sandwiches until sorbet is set, about 15 minutes. Sandwiches keep, wrapped in plastic wrap and frozen, for up to 1 week.