Myx' World of Foods

Prepare:
For the CHOCOLATE MERINGUE:
2 egg whites
1/4 teaspoon salt
1/4 teaspoon vinegar
1/2 cup sugar
1/2 teaspoon vanilla
1 tablespoon unsweetened cocoa

For the SAUCE:
1 jar caramel ice cream topping
1/2 cup whipping cream
1/4 cup chocolate ice cream topping or syrup

For the FILLING:
3 cups butter pecan ice cream

Here's How:

Heat oven to 275F. Line cookie sheet with parchment paper. in a small bowl, beat egg whites, salt, vinegar at medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff glossy peaks form and sugar is dissolved. Beat in vanilla. Sift cocoa over beaten egg whites and fold into mixture.  Using a heaping tablespoon of egg white mixture, drop 6 mounds onto parchment-lined cookie sheet. make a deep well in center of each, spreading egg white mixture to form a 3-inch circle.

Bake at 275F. for 30 minutes or until crisp. Turn oven off; keep door closed for 1 1/2 hours or over night. Remove from parchment paper.

When ready to serve, in a small bowl combine caramel topping and whipping cream; blend well. Spoon about 1/4 cup of the caramel sauce onto each serving plate. Spoon small amount of chocolate topping at intervals around outer edge of caramel sauce. Pull knife through chocolate sauce to create desired design in caramel sauce. Place meringue in center. Top meringue with a scoop of ice cream. if desired, drizzle additional chocolate ice cream topping over ice cream. (WHHHHHAT?) Enjoy! :D