I get my love of cookies from my sweet mother but my love of ice cream sandwiches comes straight from my dad. My dad is pretty basic when it comes to his love of ice cream. Simple vanilla with a few salted peanuts or cashews and maybe a drizzle of caramel sauce. No chocolate for him! I remember when I was younger, a special outing for us was a trip to the local ice cream shop for a blended ice cream treat. Overwhelmed by all of the flavor choices my first visit, I took my dad’s advice and went with the toffee candy bar. I was hooked and it has been my ice cream flavor weakness ever since!
This recipe came about one day as I was scrolling through my friend Manuela’s blog, Passion For Baking. I watched her add salted peanut flour to one recipe, salted almond flour to another, ground up chocolate toffee candy to an ice cream recipe and it hit me. Why can’t I add all of these favorite ingredients of my dad’s to one cookie and then make an ice cream sandwich out of it?? My first attempt was way too sweet. Especially when eating two cookies and ice cream all at the same time. After a few more attempts I finally created a cookie I was super happy with. Slightly sweet, a touch of salt, crispy around the edge yet chewy when you take a bite, and the perfect partner with a creamy vanilla bean ice cream. The best part of this recipe is that it utilizes the Meat Mincer Harvest Package which is our featured attachment this month. The nut grater attachment has quickly become one of my favorite attachments. It wasn’t until watching Manuela use it that I realized it wasn’t just for whole raw nuts. I could grind roasted salted nuts or even frozen candy bars. Needless to say my wheels are spinning with the endless possibilities this brings.
I started by setting up my Meat Mincer with the nut grater attachment onto my Ankarsrum mixer base. For a refresher, click HERE. I ground my almonds, peanuts and chocolate toffee candy bar into a large bowl and set aside.
I then used the double beater bowl with the multi-wire balloon whisks to begin whipping my egg whites. The key to egg whites is to add your sweetener once the eggs start to look frothy (white sugar, honey granules, coconut sugar may all be used) one tablespoon at a time. This will help your meringue turn out smooth and glossy.
I found that once the egg whites formed a stiff peak, I was able to turn the speed all the way down to low and slowly add the nut and chocolate mixture. Normally you would transfer everything to a separate bowl and gently fold the nut flour into the egg whites but I found that on the lowest speed, you still maintain the fluffy texture of the meringue.
There are several methods for forming your cookies. I tried filling a piping bag (super messy!) and also scooping the cookies with a small ice cream scoop. I ended up going with the small ice cream scoop but before baking, I took a small flat spatula and gently spread the cookies out a bit. This helped the cookie not puff up too much, creating a hollow cookie.
Be sure not to let the cookies overbake. You don’t want them so crispy that they break apart in an ice cream sandwich. In fact, I baked mine and then turned the oven off and allowed them to sit a bit longer in the cooling oven. This helped them firm up without overbaking.
Meringue Toffee Cookies
Prep and Bake Time: 30 minutes
Yield: 12 cookies (6 ice cream sandwiches)
95g egg whites (about 3 large eggs)
75g sugar* (about 6 Tbsp.)
30g roasted, salted almonds (about 1/4 cup whole almonds)
40g roasted, salted peanuts (about 1/4 cup whole peanuts)
50g chocolate toffee candy bar, frozen and broken into pieces
*For a healthier option, honey granules (sucanat w/ honey) or coconut sugar can be used in place of the granulated white sugar.
Preheat oven to 320°F.
Combine almonds, peanuts and frozen candy bar pieces in a small bowl and set aside.
With the Ankarsrum base turned onto its side, attach the Meat Mincer fixed with the Nut Grater attachment. With a medium bowl placed under the grater, run the nuts and chocolate bar through the machine on a low speed until everything has come through. Remove the mincer, turn mixer base upright and attach the plastic Double Beater Bowl fixed with the multi-wire balloon whisks.
Place egg whites into the beater bowl and begin whipping on the lowest speed. Slowly increase speed to a low-medium (speed knob set to about 3 o’clock). Once egg whites begin to froth, add the sugar one tablespoon at a time until all has been added. Slowly increase speed to high and continue whipping until stiff peaks form. This should take about 3-5 minutes depending on how cold your egg whites are. Once egg whites are smooth and glossy, turn speed down to low and slowly add the chocolate nut flour. Mix just until combined.
Remove beaters and using a small/medium ice cream scoop, scoop meringue onto a non-stick baking sheet or a parchment paper lined baking sheet.
Bake at 320°F for 12 minutes. Turn oven off and allow cookies to remain in the cooling oven for 5-7 minutes longer until slightly browned around the edges. Cool on pan slightly then remove to a wire cooling rack. Once cooled, serve as an ice cream sandwich or alongside a scoop of ice cream in a bowl.