Coffee Meringue-Ice Cream Cake
- Vegetable-oil cooking spray
- 5 large egg whites
- 1 1/4 cups sugar
- 1/8 teaspoon fine salt
- 1/4 teaspoon cream of tartar
- 1 teaspoon liquid coffee extract (preferably Trablit; culinarydistrict.com), divided
- 1 1/3 cups sliced natural almonds (4 1/2 ounces)
- 1 1/4 teaspoons flaky sea salt, such as Maldon, divided
- 3 scant tablespoons high-quality roasted coffee beans
- 2 1/2 pints coffee ice cream (preferably Haagen-Dazs)
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Almonds, natural (1 1/3 cups)
- Cooking & Baking
- Coffee beans, high-quality roasted (3 scant tablespoons)
- Cream of tartar (1/4 teaspoon)
- Salt, fine (1/8 teaspoon)
- Sea salt, flaky (1 1/4 teaspoons)
- Sugar (1 1/4 cups)
- Vegetable-oil cooking spray (1)
- Drinks
- Liquid coffee extract (1 teaspoon)
- Refrigerated
- Egg whites, large (5)
- Desserts
- Coffee ice cream (2 1/2 pints)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published February 18, 2013 (4 days ago).
38 people saved this recipe.
