HEB logo
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; spray foil with nonstic
k spray.
Beat egg whites in a large bowl with an electric mixer on High speed until soft peaks form
. Gradually add sugar; continue beating until meringue is stiff and shiny. Spoon onto baki
ng 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 off foil and cool com
pletely. Store in airtight containers if making ahead.
Melt butter with corn syrup in a heavy 2-quart saucepan over Medium-Low heat; stir occasio
nally. Add chocolate, sugar and cream. Stir, then whisk, until chocolate melts and sugar d
issolves. Remove from heat and set aside to cool slightly. If sauce is too thick, thin wit
h milk or cream.
For serving, let ice cream soften about 10 minutes. Place 1 meringue on a small plate; top
with 1 scoop ice cream (1/4 cup); flatten, then drizzle with 2 tablespoons chocolate sauc
e. Place a second meringue over sauce and press down gently; top with a second scoop of ic
e cream, drizzle with sauce and sprinkle with red candies. Seve immediately

Nutritional Information

No Nutritional Information Available


Cooking Connection