Home Made Ice-Cream Meringue Cups

Ingredients

1 Cup Ground Almonds
1 1/2 Cup Plain Flour
1/4 Cup CSR Caster Sugar
150g Butter, cut in small pieces
1 Egg Yolk, lightly beaten
FILLING AND TOPPING:
10 Scoops of Home Made Vanilla Ice-Cream
3 Egg Whites
1/3 Cup CSR Caster Sugar
2 Tablespoons toasted Slivered Almonds

Method

1 : Combine almonds, flour and CSR Caster Sugar. Add butter and rub in with fingertips.
2 : Stir in egg yolk and mix to a firm paste. This can be done in a food processor. Wrap in plastic film and chill for 30
mins.
3 : Divide paste into 10 pieces. Using floured thumbs, press paste against sides and base of 10 large patty tins. Bake in
a preheated hot oven (200oC) for 10 mins or until golden. Allow to cool tins.
4 : Preheat oven to very hot (250oC).
5 : Beat egg whites until peaks form, then beat in CSR Caster Sugar a little at a time to form a stiff, glossy meringue.
6 : Place a scoop of home made ice-cream in each almond cup, then cover completely with meringue, making sure it
touches edges of pastry all round. Sprinkle with almonds.
7 : Bake in a very hot oven for 2-3 mins, or until meringue is lightly tinted.

Comments

Tip :Crisp pastry shells made with ground almonds are the delectable containers for ice-cream and almond topped meringue!