Photo by Gwénaël Le Vot
MAKES 8
1 11-by-7-inch pan of brownies, homemade or store-bought
1 quart strawberry ice cream, slightly softened
6 egg whites (from large eggs)
½ teaspoon cream of tartar
½ cup granulated sugar
½ teaspoon vanilla
Place eight 8-ounce broiler-safe custard cups on a baking sheet and set aside.
Using a 3-inch (or 2½-inch) cookie/biscuit cutter, cut out 8 brownie rounds. Place each brownie round in a custard cup. Top with approximately ½ cup ice cream. Smooth the tops, cover, and freeze for at least one hour or overnight.
In a medium bowl, beat egg whites with a hand mixer on high speed until foamy. Add cream of tartar and continue beating until soft peaks form. Slowly add sugar and vanilla. Continue beating until stiff peaks form.
Preheat oven to 500 F.
Remove cups from freezer. Spoon the meringue over the top of each cup, covering completely and mounding the meringue into a dome-like topping. Bake in oven for 2 minutes or just until meringue starts to brown. Watch carefully! Serve immediately or return to freezer until ready to serve. (If you return to freezer, be sure to allow 15 minutes to rest on counter before serving, to allow meringue to soften slightly.)
Chef’s tip: Save brownie pieces left over after cutting out the eight rounds. Freeze in a plastic bag and use as a garnish to plain ice cream throughout the summer (or however long they last).
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