6 - 8 servings
4cups (2 pints)strawberry ice cream
4large H-E-B Eggs, whites only
6Tbsp. (3/4 stick)H-E-B Butter
1/4cupdark corn syrup
5 ouncesScharffen Berger Bittersweet Pure Dark Chocolate (half of a 9.7-ounce bar)
2tablespoonsH-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 nonstick 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 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 off foil and cool completely. Store in airtight containers if making ahead.
Melt butter with corn syrup in a heavy 2-quart saucepan over Medium-Low 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 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 sauce. Place a second meringue over sauce and press down gently; top with a second scoop of ice cream, drizzle with sauce and sprinkle with red candies. Seve immediately
No Nutritional Information Available