Devil’s Halo Meringues

Description:

The name of this dessert refers to the devilishly good, halo-shaped mocha meringues, which hold a scoop of rich ice cream and hot fudge sauce. This sinfully rich dessert is as marvelous to look at it is to eat.

Ingredients:

¾ cups sugar
2 to 3 tablespoons unsweetenend  Dutch-process coco a powder
1 ½ teaspoons instant coffee powder
3 egg whites
3/8 teaspoon cream of tartart

Molten Fudge Sauce:

6 ounces bittersweet chocolate, preferably Scarffen Berger or Lindt, chopped
¼ cup plus 2 tablespoons double-strength brewed coffee
2 tablespoons sugar
Espresso Ice Cream

Optional Garnishes:

Lightly sweetened whipped cream
Toasted almonds, toasted pecans or Toffee-Coffee Crunch Brittle

Serves 6

Method:

To make halos:

Preheat the oven to 200 degree F. Line a baking sheet with parchment paper. Draw six 3 ½ inch circles on the paper, leaving at least 1 inch between them.

In a small bowl, whisk the sugar, cocoa, and coffee powder together and set aside. In the bowl of a standing mixer fitted with a whisk, on medium-low speed, beat the egg whites and cream of tartar until frothy, about 1 ½ minutes. Increase the speed to medium-high, and slowly add the sugar mixture, whisking until stiff, about 2 ½ minutes. Increase the speed to high, and continue to whisk until stiff and glossy, about 4 minutes.

For each halo, use as teaspoon to drop a in inch dollop of meringue onto the outlined circle. Drop a second spoonful next to the first to that they connect. Repeat to form other circles. Make individual meringue kisses with the leftover meringue. Bake 2 ½ to 3 hours, or until dry throughout. Test by checking one of the kisses. If the halos need to dry further, turn off the oven and leave them inside, with the door shut, for 30 to 90 minutes. Transfer to wire racks to cool completely. Store in an airtight container for up to 2 weeks.

To make the fudge sauce: In a small, heavy saucepan melt the chocolate and coffee over low heat, stirring until smooth. Add the sugar and stir until blended and dissolved. Remove from heat and let cool to warm.

To assemble, place each meringue halo on a dessert plate. Place a scoop to ice cream in the center of each halo. Drizzle the warm sauce over the ice cream. Garnish with whipped cream and a sprinkling of crushed nuts or candy, if you like.

Devil’s Kisses:

For a delicious, low-fat cookie, follow the above recipe but instead of forming halos, make 2 ½ inch individual kisses. This makes about 30 kisses.

Kiss and Tell: Dip cooled Devil’s Kisses, about, in melted bittersweet chocolate and dust with a pinch of finely ground coffee.

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