Meringues “Closerie Des Lilas” with Vanilla Ice Cream, Chocolate Sauce, and Toasted Almonds
When I was growing up, I made on special occasions what my family called “the Hemingway dessert.” My father was obsessed with Ernest Hemingway. He was an avid collector of his first-edition books, and, despite his lack of academic credentials, somehow talked his way into the International Hemingway Society. My mom, Jessica, and I would tag along on their “Hemingway trips,” whose itineraries inevitably included many stops in remote villages to locate particular taverns, hotels, and cafés that the expatriate writer had at one time visited (drinking and carousing along the way, of course!). Closerie des Lilas, a bohemian café on the Left Bank, was one of Hemingway’s Parisian hangouts, and the place where this dessert originated under the name Coupe Hemingway. Don’t be afraid of making the meringue. Just remember, meringues are never good when they’re rushed, so be sure to give yourself enough time to bake them in a low oven until they’re dry and firm.
Ingredients
Preparation
Step 1
Preheat the oven to 200°F.
Step 2
Whisk the egg whites and sugar together in a medium stainless steel bowl. Place the bowl over a pot of simmering water, and whisk continuously for about 2 minutes until the sugar dissolves and the mixture is lukewarm. Transfer to a stand mixer fitted with the whisk attachment, and whip on high speed 2 to 3 minutes, until the mixture cools and you have soft, shiny peaks.
Step 3
Using a large spoon, scoop out tennis ball–sized spoonfuls of meringue onto a parchment-lined baking sheet or nonstick baking mat, letting them fall into whimsical shapes. Bake for 2 hours, until the meringues are firm but still chewy in the center. They are done when they release easily from the baking sheet.
Step 4
While the meringues are baking, melt the chocolate and butter in a stainless steel bowl over a pot of simmering water. When the chocolate has melted, whisk in 1/3 cup boiling water. Stir in the corn syrup and honey, and keep the chocolate sauce warm.
Step 5
When the meringues are done, turn the oven up to 375°F. Spread the almonds on a baking sheet, and toast 8 to 10 minutes, until they’re lightly browned and smell nutty. When the nuts have cooled, chop them coarsely.
Step 6
Using a serrated knife, cut the meringues in half horizontally. Set the tops aside. Arrange large scoops of vanilla ice cream on each bottom and place them on a large platter. Drizzle the chocolate sauce over the meringues and scatter the almonds on top. Place the meringue “tops” over the ice cream.
Note
Step 7
You can make the meringues, ice cream, chocolate sauce, and toasted nuts all
Step 8
ahead of time. Then all you have to do is assemble the dessert right before serving.
