Praline Pecan Meringue Ice Cream Sandwiches (GF)

Praline Pecan Meringue Ice Cream Sandwiches – Gluten-Free

January 1, 2015

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/.

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