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HALVA MERINGUE COOKIE DOUGH SUNDAES

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This recipe came about by total chance. I was teaching a cooking class in which we made a Pavlova. I had made one and left it overnight in the oven to dry out.

But one of my students asked me what would happen if we used the one I’d made in class, so we tried it out. I quickly assembled some sundaes and the taste speaks for itself.

It’s chewy and gooey and more like a cookie dough than a hard, crunchy meringue. It’s a huge hit every time I serve it.

The best part is you can make it ahead of time and lets your guests assemble their own.

Yummmmy xxx Chef MM

HALVA MERINGUE COOKIE DOUGH SUNDAES

US (Imperial)

Print Ingredients

6 egg whites (at room temp)

1 ½ cups sugar

1 tspn vanilla essence

1 cup chopped halva

½ cup almond slivers

½ cup dark chocolate chips

½ cup flour

1.5 quart tub of vanilla ice-cream

Fresh mint leave to garnish

10/12 x 8oz mason jars

Instructions

Heat the oven to 280 F

Line a rectangular baking tray with parchment paper. Spray with nonstick spray.

Beat egg whites on medium speed until stiff peaks form.

Add sugar slowly (1 TBS at a time) over 20 minutes until white stiff glossy peaks form. Add the vanilla essence and incorporate.

Chop the halva into small pieces. Add it to a bowl along with the almonds slivers and chocolate chips. Add the flour and toss to coat.

Gently fold the flour, halva and chocolate mix into the meringue and mix gently with a spatula.

Spread the mixture on the baking sheet. Bake for 30 minutes. Turn oven off and let it cool in oven for 30 minutes.

Remove from oven and store in a cool place till you assemble the sundaes.

Place the meringue cookie dough into 10 mason jar until they are half way full.

Before serving top the sundae with a scoop of vanilla ice-cream and some chunks of meringue. Garnish with a fresh mint leaf.

CHEF’S TIP
Meringue can be baked ahead and stored in a cool dry play for a few days till needed.

SERVES 10-12

EU (Metric)

Print Ingredients

6 egg whites (at room temp)

1 ½ cups sugar

1 tspn vanilla essence

1 cup chopped halva

½ cup almond slivers

½ cup dark chocolate chips

½ cup flour

1.5 liter tub of vanilla ice-cream

Fresh mint leave to garnish

10/12 x 250 ml mason jars

Instructions

Heat the oven to 140 C

Line a rectangular baking tray with parchment paper. Spray with nonstick spray.

Beat egg whites on medium speed until stiff peaks form.

Add sugar slowly (1 TBS at a time) over 20 minutes until white stiff glossy peaks form. Add the vanilla essence and incorporate.

Chop the halva into small pieces. Add it to a bowl along with the almonds slivers and chocolate chips. Add the flour and toss to coat.

Gently fold the flour, halva and chocolate mix into the meringue and mix gently with a spatula.

Spread the mixture on the baking sheet. Bake for 30 minutes. Turn oven off and let it cool in oven for 30 minutes.

Remove from oven and store in a cool place till you assemble the sundaes.

Place the meringue cookie dough into 10 mason jar until they are half way full.

Before serving top the sundae with a scoop of vanilla ice-cream and some chunks of meringue. Garnish with a fresh mint leaf.

CHEF’S TIP
Meringue can be baked ahead and stored in a cool dry play for a few days till needed.

SERVES 10-12

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