TBB - Praline Meringue Ice Cream Sandwiches
Patricia @ ButterYum
Welcome to the Alpha Bakers bake-a-long, an online project where a group of food bloggers bake our way through The Baking Bible by Rose Levy Beranbaum. Most of the recipes made during this project will not be shared, but I will post my commentary followed by a full photo tutorial.
This week's selection - Praline Meringue Ice Cream Sandwiches. Brown sugar and pecan meringue cookies filled with vanilla or coffee ice cream.
Special ingredients and/or equipment needed - half sheet pans, silpat liner, digital scale, stand mixer, pecans, Muscovado brown sugar.
Optional ingredients and/or equipment suggested - #50 scoop.
How do they taste - Absolutely delicious! I preferred the coffee filled ones to the vanilla. And honestly, the cookies are utterly amazing all by themselves.
How do they look - Not the most attractive ice cream sandwiches out there, but you'll be won over by the flavor.
Level of difficulty - Easy.
Were the directions clear - Yes.
What would I do differently next time - I'd chop the pecans into much smaller pieces so it would be easier to spread the cookie batter.
Next up - Woody’s Black and White Brownies.
Okay, here's my photo tutorial.
Start by toasting pecans in a 350F oven to intensify their flavor.
Chop the toasted pecans and set aside until needed.
Combine egg whites and dark brown sugar for 1 minute in a stand mixer. I used my BeaterBlade attachment so I didn't have to stop and scrape down the sides of the bowl.
Then switch out the BeaterBlade attachment for the whip and mix on high for 5 minutes until the mixture looks like this.
Time to fold in the chopped pecans.
Use a spatula to gently fold. This is a very fast step - like less than 30 seconds.
To make even 1 tablespoon blobs, I used #50 scoop.
Bake the blobs "as is" if you plan to enjoy the cookies without turning them into ice cream sandwiches.
If you do want to turn them into ice cream sandwiches, spread the blobs a bit with a spatula or the back of a spoon.
Here's what they'll look like after baking. They're not pretty, but boy do they taste good!
Rose suggested filling the sandwiches with vanilla or coffee ice cream. I had vanilla in the freezer, but no coffee so I picked up a cute little single-serving size at the grocery store. It was enough to fill 3 small ice cream sandwiches.
Let the ice cream soften a bit before filling sandwiches, being careful not to crush or break the meringue cookies in the process. Eat immediately or wrap well with plastic wrap and store in the freezer.
As much as we liked the cookies filled with ice cream, we actually preferred them without. Something about the cold ice cream actually masks the flavor of the cookie. Try both and see which you like better. Happy baking!
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2016
- Dec 7, 2016 TBB - Luxury Chocolate Buttercrunch Toffee
- Sep 26, 2016 TBB - Bourbon (Whiskey) Pecan Butter Balls
- May 11, 2016 TBB - Blueberry Buckle
- Apr 5, 2016 TBB - Meringue Birch Twigs
- Jan 26, 2016 TBB - Lemon Almond Cheesecake
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2015
- Nov 19, 2015 The Hazelnut Praline Cookies that Never Were
- Sep 1, 2015 TBB - Flaky Cream Cheese Scones
- Aug 23, 2015 TBB - Woody's Black and White Brownies
- Jul 1, 2015 TBB - Praline Meringue Ice Cream Sandwiches
- Jun 23, 2015 Ricotta Loaf - The Bread Bible
- Jun 4, 2015 TBB - French Orange Cream Tart
- May 19, 2015 TBB - Double Chocolate Oriolos
- May 15, 2015 Touch of Grace Biscuits - The Bread Bible
- May 7, 2015 TBB - Blu-Rhu Mini Pies
- Apr 27, 2015 TBB - Lemon Jammies
- Apr 2, 2015 Pita Pizzas - The Bread Bible
- Mar 22, 2015 TBB - Luxury Oatmeal Cookies
- Mar 15, 2015 TBB - Sour Cherry Pie (Pi Day)
- Mar 9, 2015 TBB - Caramel Buns
- Mar 4, 2015 TBB - Hamantaschen (Purim)
- Feb 23, 2015 TBB - Lemon Posset Alma
- Feb 15, 2015 TBB - Chocolate Pavarotti with Wicked Good Ganache
- Feb 11, 2015 TBB - Golden Orange Panettone with Chocolate Sauce
- Feb 9, 2015 Panettone Delay
- Feb 2, 2015 TBB - Swedish Apricot Walnut Bread
- Jan 26, 2015 TBB - Gingersnaps
- Jan 19, 2015 Biga Fail
- Jan 12, 2015 TBB - Black and Blueberry Pie
- Jan 5, 2015 TBB - Chocolate Cuddle Cake
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2014
- Dec 29, 2014 TBB - Frozen Pecan Tart
- Dec 22, 2014 TBB - Almond Coffee Crisps
- Dec 15, 2014 TBB - The Ischler
- Dec 8, 2014 TBB - English Dried Fruit Cake
- Dec 1, 2014 TBB - Kouigns Amann (kween ah-mahn)
- Nov 5, 2014 Rose's Alpha Bakers - Intro