INGREDIENTS

INSTRUCTIONS

For sauce:  Melt butter with corn syrup in heavy small saucepan over
medium-low  heat, stirring occasionally. Add chocolate, sugar and
cream. Whisk  until chocolate melts and sugar dissolves. (Can be made 1
week ahead.  Cover; chill.)  For Meringues:  Preheat oven to 225F. Line
2 baking sheets with foil; butter foil.  Place 3 3/4-inch heart-shaped
cookie cutter on foil-lined sheet.  Using electric mixer, beat whites
in large bowl to soft peaks.  Gradually add 1 cup sugar; continuing
beating until stiff and shiny.  Spoon 1/4 cup meringue inside cookie
cutter on sheet. Using back of  spoon spread meringue evenly. Lift up
cookie cutter; place on another  section of foil-lined sheet. Repeat
with remaining meringue, forming  6 hearts on each sheet.  Bake
meringues until crisp and dry, about 1 hour. Cool meringues on  sheets
10 minutes. Peel meringues off foil. (Can be made 1 day ahead.  Cool
completely. Store airtight at room temperature.)  Mix ice cream, 1/2
cup crushed peppermint candy and extract in medium  bowl. Cover and
freeze until almost semi-firm, about 2 hours.  Place meringues flat
side up on baking sheet and freeze 15 minutes.  Spoon 1/2 cup ice cream
atop 1 meringue. Top with another meringue,  flat side up. Press gently
to flatten, forming sandwich. Run spatula  around sides of ice cream to
even sides. Freeze. Repeat with  remaining meringues and ice cream.
Cover and freeze at least 1 hour  and up to 6 hours.  Stir sauce over
medium-low heat just until warm. Sift powdered sugar  over tops of
meringues, coating completely. Place on plates. Spoon  sauce around.
Sprinkle chopped candy over sauce.  Serves 6.  Bon Appetit February
1994  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“How impersonal God seems is a measure of the distance you have put between yourself and God”