INGREDIENTS

INSTRUCTIONS

FOR THE SAUCE
Make the sauce:
In a small heavy saucepan combine the cream and the brown sugar,
bring the mixture to a boil over moderately high heat, whisking
occasionally, and boil it, whisking, until the brown sugar is
dissolved. Remove the pan from the heat, add the chocolates, and
whisk the mixture until they are melted. Whisk in the butter and the
cinnamon, whisking until the sauce is smooth, and let the sauce cool
slightly. The sauce may be made 1 week in advance and kept covered
and chilled. Reheat the sauce over very low heat, stirring
occasionally, until it is warm. Makes about 1 1/2 cups.
Make the meringues:
In a bowl with an electric mixer beat the egg whites until they are
foamy, add the cream of tartar, and beat the whites until they hold
soft peaks. Add the sugar, 1 tablespoon at a time, beating, and beat
the meringue until it holds stiff peaks. Sift the cocoa powder and
the cinnamon over the meringue and fold them in gently but
thoroughly. Transfer the mixture to a pastry bag fitted with a
1/2-inch star tip and pipe it into 5-inch rounds on baking sheets
lined with parchment paper. Bake the meringues in the middle of a
preheated 250F. oven for 1 1/2 hours and let them cool on the sheets.
The meringues may be made 10 days in advance and kept, separated with
sheets of wax paper, in an airtight container. Arrange 1 meringue on
each of 2 plates and top each meringue with a scoop of the ice cream
and some of the cinnamon chocolate sauce.
Serves 2.
Gourmet February 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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