How To Make Gingercrunch & Meringue Bombes
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Serves:
Ingredients
- 1 ½ cups gingerbread cookie crumbs
- 4 tbsp unsalted butter, melted
- 4 large egg whites
- ½ cup granulated sugar
- ½ tsp cream of tartar
- 1 tsp vanilla extract
- 4 scoops vanilla ice cream
- 1 tbsp powdered sugar (for dusting)
Instructions
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Preheat the oven to 350°F (175°C).
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In a bowl, combine the gingerbread cookie crumbs and melted butter until well mixed.
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Press the mixture into the bottoms of four individual ramekins, forming the crust.
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Place the ramekins on a baking sheet and bake for 10 minutes.
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In a clean mixing bowl, beat the egg whites on high speed until foamy.
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Gradually add the granulated sugar, cream of tartar, and vanilla extract. Continue beating until stiff peaks form.
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Remove the ramekins from the oven and divide the vanilla ice cream among them.
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Pipe the meringue mixture onto each bombe, covering the ice cream completely.
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Return the ramekins to the oven and bake for an additional 8-10 minutes, or until the meringue is golden brown.
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Remove from the oven and let the bombes cool for a few minutes.
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Dust with powdered sugar before serving.
Nutrition
- Calories : 380kcal
- Total Fat : 14g
- Saturated Fat : 8g
- Cholesterol : 35mg
- Sodium : 300mg
- Total Carbohydrates : 57g
- Dietary Fiber : 1g
- Sugar : 40g
- Protein : 7g
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