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Chocolate Meringue & Strawberry Stacks
Prep Time:
15 minutes
Cook Time:
20 minutes
6 - 8 servings

4 cups (2 pints) strawberry ice cream

* Meringue Cookies;

4 large H-E-B Eggs, whites only

1 cup Domino sugar

* Chocolate Sauce:

6 Tbsp. (3/4 stick) H-E-B Butter

1/4 cup dark corn syrup

5 ounces Scharffen Berger Bittersweet Pure Dark Chocolate (half of a
9.7-ounce bar)

1/4 cup powdered sugar

2 tablespoons H-E-B Whipping Cream

* heart-shaped red candies or red hots


Heat oven to 225 degrees F. Cover 2 large baking sheets with foil; spr
ay foil with nonstick spray.
Beat egg whites in a large bowl with an electric mixer on High speed u
ntil soft peaks form. Gradually add sugar; continue beating until meri
ngue is stiff and shiny. Spoon onto baking sheets, 6 to 8 cookies per
sheet (a scan 1/4 cup meringue per cookie); flatten slightly.
Bake 1 hour or until dry and crispy. Cool 10 minutes; peel meringues o
ff foil and cool completely. Store in airtight containers if making ah
Melt butter with corn syrup in a heavy 2-quart saucepan over Medium-Lo
w heat; stir occasionally. Add chocolate, sugar and cream. Stir, then
whisk, until chocolate melts and sugar dissolves. Remove from heat and
set aside to cool slightly. If sauce is too thick, thin with milk or
For serving, let ice cream soften about 10 minutes. Place 1 meringue o
n a small plate; top with 1 scoop ice cream (1/4 cup); flatten, then d
rizzle with 2 tablespoons chocolate sauce. Place a second meringue ove
r sauce and press down gently; top with a second scoop of ice cream, d
rizzle with sauce and sprinkle with red candies. Seve immediately

Nutritional Information

No Nutritional Information Available


Cooking Connection