Ingredients
3
egg whites
1/4
teaspoon cream of tartar
3/4
cup sugar
1/4
cup finely chopped hazelnuts
1
quart chocolate ice cream
1/4
cup butter or margarine
1 1/2
ounces unsweetened baking chocolate, cut into pieces
3/4
cup sugar
1/4
cup unsweetened baking cocoa
1/4
cup half-and-half
1/8
teaspoon salt
1
teaspoon vanilla
Preparation
Heat oven to 275°F. Cover cookie sheet with heavy brown paper or cooking parchment paper.
In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in 3/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Fold in hazelnuts. Drop meringue by 1/3 cupfuls in 8 mounds onto paper. Shape into circles, building up sides.
Bake meringues 1 hour. Turn off oven; leave meringues in oven with door closed 1 hour 30 minutes. Finish cooling at room temperature, about 2 hours.
In 1-quart saucepan, melt butter and chocolate over low heat, stirring constantly. Stir in 3/4 cup sugar, the cocoa, half-and-half and salt. Heat slowly to boiling; do not stir. Remove from heat; stir in vanilla. Fill each meringue with scoop of ice cream. Serve with warm sauce.
