Pineapple Coconut Ice Cream Meringue SandwichesIcon of a printer
meringue cookies and topped with a sprinkling of coconut.
2 hours 30 minutes
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Pineapple Coconut Ice Cream
4 egg whites
1/4 teaspoon of salt
1 1/2 cups of confectioners' sugar
1 cup of shredded coconut
1 carton of Häagen-Dazs® pineapple coconut ice cream
For the meringue: preheat the oven to 200 degrees fahrenheit. In an electric mixer with the whisk attachment, whip egg whites on medium speed until fluffy. Sprinkle in the salt, and mix well.
On high speed, sprinkle in the confectioners' sugar a little at a time. Mix well for 2-3 minutes until egg white mixture is glossy and stiff.
With a piping bag or spoon, pipe or drop rounds of meringue mixture 1 inch apart onto a greased or lined baking sheet.
Sprinkle shredded coconut over the tops of the meringue rounds, and bake 1-2 hours until meringues have dried out and are a slight off-white color. Cool completely at room temperature.
To make the sandwich: with a small ice cream scoop or spoon, portion of Häagen-Dazs® pineapple coconut ice cream and sandwich between two like sized meringues.
Serve and enjoy immediately or store in an air-tight container in the freezer for up to a month.
Tricks of the trade: room temperature egg whites make the BEST meringues because they whip larger and stronger than cold egg whites. Also store unfilled meringues in an air-tight container in the freezer to keep humidity away and the meringues nice and crunchy. For a little heat and intrigue, sprinkle chili powder on top of meringues once sandwiched.