Ingredients:(Coffee Meringue Nests with Chocolate Ice Cream)
3/4 cup superfine sugar
2 teaspoons cornstarch
2 teaspoons Pure Instant Coffee Granules or ground instant espresso
4 large egg whites, at room temperature
3/4 teaspoon pure vanilla extract
1/8 teaspoon salt
4 cups Chocolate Ice Cream
Instructions:(Coffee Meringue Nests with Chocolate Ice Cream)
Preheat oven to 250° F. Line two baking sheets with parchment paper
Combine sugar, cornstarch and coffee granules in medium bowl; stir well.
Beat egg whites in large mixer bowl until soft peaks form. Slowly add sugar mixture; continue to beat until glossy and stiff peaks have formed.
Spoon about ¼ cup mixture into mounds on prepared baking sheets. With back of spoon, create indent in the middle to hold the ice cream.
Bake for 1 hour. Turn off oven; keep meringues in oven to dry out and cool for 1 hour. Remove from oven; cool completely.