PRALINE PECAN MERINGUE ICE CREAM SANDWICHES (GF)

 

January 1, 2015

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Yum...mmm...oh...delightful...interesting...another... bite so good...loving this...gone. Does that describe how I feel about this gorgeous cookie/ice cream sandwich? Not really. The dry smokey sugar and the whole pecans cajoled me into eating my way through this entire confection with unrelenting abandon. Ephemeral pleasure like this will make you promise just about anything. I couldn't be spoken to or reasoned with for as long as I had one of these in my hands. This picture is the only record remaining.

Here's my experience:

Instructions

Stiff meringue.
Stiff meringue.

  • The process of making this meringue surprised me as I never thought that adding all that heavy sugar to unwhipped egg whites would give me a thick foam. Clearly I was wrong.

Stiff meringue.
Stiff meringue.

  • The foam was so thick in fact it seemed nearly indestructible. The Muscovado sugar was moist, dry and clumpy (all at the same time) and at first it concerned me because I knew the meringue would be grainy, but with the pecans, it wouldn't matter. This picture illustrates the consistency of the meringue with the undissolved sugar. Due to the nature of the Muscovado, the color isn't its usual "meringue white."

Pecan halves added to the meringue.
Pecan halves added to the meringue.

  • The chopped and whole pecans are laying on top of the meringue and are ready to be folded.

Add pecans to the meringue.
Add pecans to the meringue.

  • The very last bit of visible pecan dust. I just liked this picture.

Unbaked pecan meringue.
Unbaked pecan meringue.

  • In scooping out the meringue, I missed the part where I needed to flatten the cookies. I was waiting for the batter to spread, but that didn't happen. So I set them in the oven thinking that maybe they would spread in the heat, but that didn't happen either (duh). So midway through their baking, I pressed them down with an offset spatula, and on the subsequent trays, I pressed the batter ½ inch thickness before baking. Both techniques seemed to give me the same results.

Praline Pecan Meringue.
Praline Pecan Meringue.

  • Cookies just off the tray.

Praline Pecan Meringue Ice Cream Sandwiches in hand, The Finer Cookie.
Praline Pecan Meringue Ice Cream Sandwiches in hand, The Finer Cookie.

  • The ice cream is still soft in this picture.

Conclusion: Next time I make these (there will be a next time) I'll reduce the overall size of the sandwich as I found them a bit too tall my mouth. By contrast, they weren't too tall for Captain Canada's mouth. WHAT ARE THE ALPHA BAKERS? : Here's how it works: once a week, for the next two years, 25 Alpha Bakers commit to baking their way through every recipe of Rose Levy Beranbaum's newly published The Baking Bible. Each week we post our experiences on our blog sites: our successes, our failures, our like and dislikes . The recipes are scheduled in advance so that everyone is baking the same recipe at the same time. No recipes can be shared in my Alpha Bakers The Baking Bible posts due to publishing restrictions enforced by the publisher, but if you love to bake, this is a must-have book. You can see other tutorials for the same recipe at the following link The Baking Bible Alpha Bakers at http://rosesalphabakers.blogspot.ca/.

TAGS:  THE BAKING BIBLE   pecan       LABELS: Alpha Bakers 

Comments

9 Comments

Catherine   2017-01-07

Lovely photos as usual. I was expecting my meringues to look more like yours - they look great. Just the right amount of cracking.

Milagritos   2017-01-07

Great photos, Kim! Thanks for showing us different ways to work with this cookie. You are always so creative! I haven't tried Thomas Keller's ice-cream recipe but now I will, thanks to you

Michele   2017-01-07

Kim, your cookies are amazing! Mine look like cowpies in comparison, although they are delicious, and no one is complaining at this end....I didn't think there was a way to improve them until I read your post....

Kimberlie 2017-01-07

Your looked very delicious Michele. And if cow pies could only be this delicious...

Patricia Reitz   2017-01-07

Praline powder - YES! I thought about the same combo, but refrained because I didn't want to make the praline powder. Might not be able to control myself if I did.

Kimberlie 2017-01-07

The crunchy bits in the ice cream really added to the texture. Thanks for coming by Patricia.

Vicki   2017-01-07

Not sure why my comment didn't post so I'll leave another one! I thought your combination of homemade ice cream with the praline powder sounded fantastic. These tempting things get better as days go by in the freezer.

Kimberlie 2017-01-07

Agreed. They did get better and better in the freezer. Thanks Vicki for coming by

orin   2017-01-07

great opening description,and at all great pictures!

Kimberlie 2017-01-07

Thanks Orin! Your pics are beautiful too.

faithy   2017-01-07

Great photo! You always take such great food photos! Even though I pressed mine down, it still puff up on its own and I also have trouble eating it as sandwich..hahaha.. so i can only put it as a 'topper'.. :)

Kimberlie 2017-01-07

I had trouble eating them too because they were so high, but I managed, the little piggy I am!

rose   2017-01-07

that's just how i feel about them!

Kimberlie 2017-01-07

Thanks Rose. It wasn't hard to write given they were memorable. Thanks for such a beautiful recipe.

Jeniffer   2017-01-07

Your cookies (and ice cream) look/sound fabulous! Great cookie photo too.

Kimberlie 2017-01-07

Thanks Jeniffer

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PRALINE PECAN MERINGUE ICE CREAM SANDWICHES (GF)

Ingredients
Instructions

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