Chocolate Meringue Mountains

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 3 egg whites
• 1 cup sugar
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon cream of tartar
• 1 pint pink peppermint ice cream or 1 pint other desired ice cream
• 1/4 cup chocolate fudge topping

Recipe

• 1 in large bowl, allow egg whites to stand at room temperature for 30 minutes.
• 2 cover large cookie sheet with parchment paper or foil. draw eight 3 -inch circles.
• 3 on paper; set aside.
• 4 for meringue: preheat oven to 300°f in small bowl, stir together sugar and.
• 5 cocoa powder; set aside. add cream of tartar to egg whites. beat with electric.
• 6 mixer on medium speed until soft peaks form (tips curl). slowly add sugar mixture,.
• 7 1 tablespoon at a time, to egg mixture, beating about 7 minutes on high.
• 8 speed until stiff peaks form (tips stand straight) and sugar is nearly dissolved.
• 9 transfer meringue to pastry bag fitted with large star tip. pipe meringue onto.
• 10 circles on paper, building up sides to form shells. (or spread meringue onto circles.
• 11 using back of spoon, building up sides.).
• 12 bake for 35 minutes. turn off oven. let meringues dry in oven, with door.
• 13 dosed, for 1 hour. remove from paper. cool.
• 14 fill meringue shells with scoops of ice cream. drizzle with fudge topping.