Mocha Meringue with Espresso Ice Cream

Ingredients

• 1 ½ cups superfine sugar
• 2 tablespoons cornstarch
• 6 large egg whites, room temperature
• ½ teaspoon salt
• 6 tablespoons unsweetened cocoa powder
• 2 teaspoons instant espresso powder

For Espresso Ice Cream:

• 1 ¾ cups whole milk
• 1 ¾ cups heavy cream
• 1 cup sugar
• ½ cup brewed espresso
• 1 tablespoon pure vanilla extract
• 8 large egg yolks

Instructions

1. 1
   For the Mocha Meringues: Preheat oven to 300 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment. Using a pencil, trace 2 ½-inch circles, about 1 inch apart, on parchment to create templates; turn over parchment. In a small bowl, whisk together sugar and cornstarch.
2. 2
   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.
3. 3
   Transfer batter to a large piping bag fitted with a ¾-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.
4. 4
   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.
5. 5
   For the Espresso Ice Cream: Prepare an ice-water bath. Combine milk, cream, ½ cup sugar, the espresso, and vanilla in a saucepan. Bring to a simmer over medium heat.
6. 6
   Meanwhile, whisk together egg yolks and remaining ½ cup sugar in a bowl.
7. 7
   Gradually whisk half the hot milk mixture into the egg-yolk mixture. Pour egg-yolk mixture into saucepan, and whisk. Cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon.
8. 8
   Strain through a fine sieve into a heatproof bowl set in ice-water bath, let cool, stirring occasionally. Press plastic wrap on surface of custard to prevent a skin from forming, and refrigerate 2 hours.
9. 9
   Freeze in an ice cream maker according the manufacturer’s instructions. Transfer to an airtight container, and freeze for at least 1 hour before serving.