Light-as-air meringues are a crisp and crunchy foil for a creamy ice cream filling. Martha made this recipe on episode 507 of Martha Bakes.


Credit: Bryan Gardner

Recipe Summary

Makes 16 meringues or 8 sandwiches


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 300 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment. Using a pencil, trace 2 1/2-inch circles, about 1 inch apart, on parchment to create templates; turn over parchment. In a small bowl, whisk together sugar and cornstarch.

  • In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites and salt on medium speed until frothy. Beating constantly, add sugar mixture 1 tablespoon at a time; beat until stiff, glossy peaks form, scraping down bowl halfway through, about 10 minutes. Sift cocoa and espresso powder on top and gently fold into batter in 4 or 5 additions.

  • Transfer batter to a large piping bag fitted with a 3/4-inch round tip. Pipe in a circular motion, about 1 inch high, onto prepared baking sheets. Bake, rotating sheets halfway through, until meringues are crisp, about 50 minutes. Let cool completely on baking sheets, about 20 minutes.

  • Scoop ice cream and place on the bottoms of half of the meringues; sandwich with remaining meringues. Serve immediately or cover and freeze for up to 5 days.