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“For pure decadence, fudgy topping spills over a scoop of pink peppermint ice cream tucked into a crispy chocolate meringue shell. Cooking time does not include setting time.”

Ingredients Nutrition


  1. In large bowl, allow egg whites to stand at room temperature for 30 minutes.
  2. Cover large cookie sheet with parchment paper or foil. Draw eight 3 -inch circles.
  3. on paper; set aside.
  4. For meringue: Preheat oven to 300°F In small bowl, stir together sugar and.
  5. cocoa powder; set aside. Add cream of tartar to egg whites. Beat with electric.
  6. mixer on medium speed until soft peaks form (tips curl). Slowly add sugar mixture,.
  7. 1 tablespoon at a time, to egg white mixture, beating about 7 minutes on high.
  8. speed until stiff peaks form (tips stand straight) and sugar is nearly dissolved.
  9. Transfer meringue to pastry bag fitted with large star tip. Pipe meringue onto.
  10. circles on paper, building up sides to form shells. (Or spread meringue onto circles.
  11. using back of spoon, building up sides.).
  12. Bake for 35 minutes. Turn off oven. Let meringues dry in oven, with door.
  13. dosed, for 1 hour. Remove from paper. Cool.
  14. Fill meringue shells with scoops of ice cream. Drizzle with fudge topping.

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