Added by
Description (Some HTML is OK)
A lovely way to use up the egg whites after you've made ice cream!
Ingredients
Makes 4 servings
- 5 egg whites
- 5 tbsp caster sugar
- 4 scoops of vanilla ice cream
- 4 Belgian waffles
- For the toffee sauce
- 6 tbsp golden syrup
- 25g (1oz) butter or margarine
- 2 tbsp whipping or double cream
Preparation
1. Preheat the oven to 220C/425F/Gas 7.
2. Place the waffles in a square on an ovenproof serving plate.
3. To make the toffee sauce, place syrup and butter into a saucepan and heat gently for 2-3 minutes.
4. Whisk the egg whites until just stiff.
5. Then add the sugar and continue whisking until the meringue holds its shape.
6. Place the scoops of ice cream on top of the waffles in the centre of the square.
7. Pour the meringue over the waffles and ice cream, and spread it all around to ensure they are completely sealed.
8. Bake in the hot oven for about three or four minutes until the meringue is slightly browned.
9. Add the cream to the syrup and butter to complete the toffee sauce.
10. Serve immediately with the toffee sauce.
Blogged at
Photos by 
Comments
Back to top