Best 4 Meringue Hearts With Mint Ice Cream And Fudge Sauce Recipes
Indulge in a delightful culinary journey with our irresistible Meringue Hearts, a symphony of flavors and textures that will tantalize your taste buds. These delicate meringue cookies, shaped into charming hearts, are crisp on the outside and delightfully chewy on the inside, providing a perfect canvas for a myriad of toppings. Accompanying these meringue hearts is a refreshing Mint Ice Cream, a cool and creamy delight infused with the invigorating essence of mint. To complete this delectable trio, a rich and decadent Fudge Sauce adds a touch of indulgence, its velvety texture and deep chocolate flavor creating a harmonious balance with the meringue and ice cream. Prepare to embark on a culinary adventure that will leave you captivated from the first bite.
Check out the recipes below so you can choose the best recipe for yourself!
FUDGE MINT ICE CREAM TORTE
A mix makes this fudgy and impressive torte extra easy!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h35m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Line 3 (8-inch) round cake pans with foil; grease bottoms only of foil-lined pans. In large bowl, beat brownie mix, water, oil and eggs 50 strokes with spoon until dry particles are moistened. Spread batter evenly in pans.
- Bake 15 to 20 minutes. DO NOT OVERBAKE. Cool 15 minutes. Use foil to lift brownie layers from pans; place on cooling racks. Cool 30 minutes or until completely cooled. Place layers in freezer 1 to 2 hours for easier handling.
- Meanwhile, line 2 (8-inch) round cake pans with foil. Scoop and press ice cream evenly into pans, leveling tops. Freeze until firm.
- In 1-quart saucepan, heat half-and-half and 30 of the chocolate candies over low heat, stirring constantly, until candies are melted and sauce is smooth. Remove foil from brownie and ice cream layers. Place 1 brownie layer on serving plate; top with 1 ice cream layer. Repeat with remaining brownie and ice cream layers, ending with brownie layer. Spoon sauce over torte. Freeze at least 2 hours.
- Remove from freezer 10 minutes before serving. Cut remaining 8 candies in half diagonally; arrange candies on top outer edge of torte.
Nutrition Facts : Calories 400, Carbohydrate 49 g, Cholesterol 45 mg, Fat 4, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 36 g
MARBLED MERINGUE HEARTS
Pretty pastel cookies are a fun way to brighten any special occasion. Replace the vanilla with a different extract for a change of flavor. -Laurie Herr, Westford, Vermont
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 2 dozen.
Number Of Ingredients 5
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line baking sheets with parchment., Preheat oven to 200°. Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Remove 1/4 cup and tint pink. Lightly swirl pink mixture into remaining meringue. Fill pastry bag with meringue. Pipe 2-in. heart shapes 2 in. apart onto prepared baking sheets. , Bake until set and dry, about 20 minutes. Turn oven off; leave meringues in oven until oven has completely cooled. Store in an airtight container.
Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.
MINT CHOCOLATE CHIP ICE CREAM CAKE
With just a 9-by-13 pan, a spoon and four store-bought ingredients, you can make an ice cream cake that's creamy, crunchy and fudgy in every bite. It starts with crushed chocolate-mint cookies that are covered with mint chocolate chip ice cream. Next, it's topped with a layer of ice cream sandwiches, with their cakey cookies and vanilla ice cream. Follow that with more mint chip ice cream, and you've made a six-layer cake without breaking a sweat. Feel free to experiment here: Swap out the mint cookies for snickerdoodles, pretzels or broken waffle cones, and the mint-chip ice cream for coffee, peanut butter or strawberry ice cream - or any combination that sounds good to you. Slice the cake into pieces big or small, then drizzle them with hot fudge or Magic Shell. This cake serves a crowd, but you can halve the ingredients and build it in an 8-by-8-inch pan for a smaller group.
Provided by Ali Slagle
Categories cakes, ice creams and sorbets, dessert
Time 2h30m
Yield One 9-by-13-inch cake (15 to 18 servings)
Number Of Ingredients 4
Steps:
- Line a 9-by-13-inch pan with two layers of plastic wrap, leaving a few inches of overhang on all sides. Open all of the ice cream containers. Place one 1 1/2 quart (or 3 pints) on the counter and let soften until it resembles thick cake batter, 5 to 10 minutes; you'll use this ice cream first. Place the other containers in the refrigerator to soften while you build the first half of the cake. (Ice cream will reach the desired consistency in the refrigerator in 20 to 30 minutes.)
- Scatter the crushed cookies in a thin, even layer across the bottom of the pan. Spoon the first softened container of ice cream over the cookies and spread into an even layer. Press down as you go to adhere the ice cream to the cookies. If at any point the ice cream is melting to liquid, pop the cake and ice cream in the freezer to firm to a spoonable consistency.
- Place the pan in the freezer while you unwrap the sandwiches. Top the ice cream with a layer of ice cream sandwiches, cutting some as needed to fill the layer to the edges.
- Spoon the remaining ice cream over the top and spread into an even layer. Cover with plastic wrap and freeze until firm, at least 2 hours or up to 1 week.
- To serve, use the plastic overhang to remove the cake from the pan. Cut into squares or rectangles and serve with a drizzle of hot fudge or Magic Shell. If you're finding the cake too solid to cut, don't wait for it to soften: Warm your knife by running it under hot water and wiping it dry between cuts.
CHOCOLATE CHIP MERINGUES WITH ICE CREAM, PEPPERMINT CANDIES AND CHOCOLATE-MINT SAUCE
Categories Chocolate Dairy Egg Dessert Bake Christmas Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- For meringues:
- Preheat oven to 225°. Line 2 heavy large baking sheets with parchment paper. Using small bowl or can as guide, trace three 4-inch-diameter circles on parchment on each baking sheet; turn parchment over (circles will show through). Brush parchment with melted butter. Whisk powdered sugar and 2 tablespoons sugar in small bowl to blend. Using electric mixer, beat egg whites and salt in large bowl until foamy and beginning to hold soft peaks. Slowly beat in 1/2 cup sugar; continue beating until whites are stiff and shiny. Fold in powdered sugar mixture, then chocolate. Spoon meringue by generous 1/2 cupfuls into center of each circle. Using back of spoon, spread meringue to edge of circle and indent center to form shallow bowl.
- Bake meringues until crisp, about 1 hour 30 minutes. Place baking sheets on racks; cool completely. (Meringues can be prepared 4 days ahead. Store airtight at room temperature.)
- For sauce:
- Bring cream, water and sugar to boil in medium saucepan over medium heat, stirring to dissolve sugar. Reduce heat to low; add chocolate. Whisk until melted. Remove from heat; stir in extract. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm sauce over low heat before using.)
- Place 1 meringue in center of each plate. Top with scoops of ice cream. Drizzle with chocolate sauce. Sprinkle with chopped candies. Serve immediately.
Tips:
- For the perfect meringue hearts, make sure your egg whites are at room temperature and your mixing bowl is completely clean and dry. Any grease or residue can prevent the egg whites from whipping up properly.
- Whip the egg whites gradually, starting on low speed and increasing the speed as the whites begin to foam. This will help to incorporate air and create stiff peaks.
- Add the sugar slowly, one tablespoon at a time, while continuing to whip the egg whites. This will help to prevent the meringue from becoming grainy.
- When the meringue is stiff and glossy, remove it from the mixer and fold in the peppermint extract. Be careful not to overmix, as this can cause the meringue to deflate.
- Pipe the meringue mixture onto a parchment paper-lined baking sheet into heart shapes. Leave enough space between the hearts so that they don't spread and touch each other during baking.
- Bake the meringue hearts in a preheated oven at 200°F (93°C) for 1-2 hours, or until they are dry and crisp.
- Once the meringue hearts are baked, let them cool completely on the baking sheet before serving. This will help to prevent them from breaking.
- For the mint ice cream, simply churn your favorite ice cream recipe in an ice cream maker according to the manufacturer's instructions. Once the ice cream is churned, stir in the chopped mint leaves.
- For the fudge sauce, melt the chocolate chips and butter in a saucepan over low heat. Once the chocolate is melted, stir in the milk and sugar. Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes, or until the sauce has thickened.
- To assemble the meringue hearts, place a scoop of mint ice cream in the center of a plate. Top with a meringue heart and drizzle with fudge sauce. Serve immediately.
Conclusion:
This recipe for meringue hearts with mint ice cream and fudge sauce is a delicious and festive dessert that is perfect for any occasion. The meringue hearts are light and airy, the mint ice cream is refreshing, and the fudge sauce is rich and decadent. This dessert is sure to be a hit with your friends and family.
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