Chonky Boys: The Chocolate Chip Cookie Ice Cream Sandwiches that Scream Summer!

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Featuring my thick and nuggy Chonky Boy Chocolate Chip Cookies, these ice cream sandwiches are the stuff that summer dreams are made of.  If you've ever had the Cookie Ice Cream Sandwich at Disneyland , you are going to LOVE these! 

These big and bold chocolate chip cookies are based on a recipe from my culinary school studies at Auguste Escoffier, but with a few modifications to give them that Jennuine touch.  They make the perfectas book for a fat slice of real vanilla bean ice cream.  And those mini chips?  You just gotta have that extra cronch!

Thank goodness this recipe only makes 8 sandwiches, otherwise I would be eating them for breakfast lunch and dinner.  This way, my big family can help save me from my inner child diet-saboteur.  
PrintWith ImageWithout Image Chonky Boy Chocolate Chip Cookie Ice Cream SandwichesYield: 8Author: Jenn Erickson Loaded with chocolate chips and buttery, brown-sugary vanilla flavor, these mall-sized cookies form a perfect partnership with a fat wedg…

Here's the Scoop: Mini Meringue Treasure Cone #Valentines


These miniature meringue-topped cones are as sweet as can be.
Your Valentine will delight at the secret message and surprise inside!


This project was inspired by the mini-mallow cones from my mom's NYC childhood.  When I found these diminutive ice cream cones I knew right away what my girls and I would be making for their school valentines this year.


With time-saving and ease in the forefront of my mind, I had originally planned on using pre-made mini meringues.  If baking isn't your thing, and you can find pre-made meringues, by all means use them.  Nary a pre-made meringue was to be found in my local stores, however, so I whipped up a batch of my own.  They require only a few simple ingredients, and you can tint the meringue any color you wish.


If you've fallen in love with this sweet Valentine idea, please Pin-it .


When you're ready to get started, here's the "scoop"...


Mini Meringue Treasure Cone Valentines

  Yield:  Approx. 3 dozen




Materials
  • 36 mini meringues -or- 1 batch homemade meringues (recipe below)
  • 36 mini cones (source below)
  • Valentine candy (I chose a bag of the Valentine colored M&Ms)
  • 1 batch Small-Batch Royal Icing (recipe below)
  • A pastry bag or ziploc bag (pastry tip optional, recommended size: )
  • Secret Message PDF printed on card stock (Download HERE for free)
  • Tent Card Tag PDF printed on card stock (Download HERE for free)
  • Cellophane Treat bags (Found in the cake and candy section of most craft stores)
  • Optional:  A flat iron (to seal the bags)
  • Scissors
  • Stapler

You can purchase the mini cones through Amazon:


Step 1:  Print the secret messages.  Trim inside the grey lines.  Fold in quarters.  Place one message inside each cone.


Step 2:  Fill with candy.  Pipe royal icing around the rim of the cone.


Step 3:  Set the meringue in place.


Step 4:  Set the cone aside to allow the royal icing time to dry (approx. 15 minutes).  I used a pan full of dried beans to prop up the cones while they dried (you can also use rice).  When royal icing is dry, place each cone inside a plastic bag. 

Optional:  You can use a flat-iron to create an air-tight seal on your bags.  Set the flat-iron to 300 degrees.  Clamp bag for just a few seconds to seal.


Step 5:  Print and trim the tent card tags.  Trim about 1" off of the top of each plastic bag.  Set tent card in place.  Staple.

 Spread joy!

 

   Mini Meringue Recipe

Line a large baking sheet with parchment paper. I used a 1.5" biscuit cutter to trace circles in pencil on the parchment to use as a guide. Flip the parchment over after tracing so that graphite doesn't transfer to the meringues.

  
4 large egg whites
1 cup granulated sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
Optional:  Gel or powder food color
Optional:  1 Tablespoon meringue powder

Preheat oven to 175° F.
Step 1:  In a medium bowl set over a pot of simmering water, whisk together the egg whites, sugar and cream of tartar until the whites are frothy and the sugar has dissolved.

Step 2:  Transfer mixture to the bowl of a standing mixer.  Using the whisk attachment, beat the egg mixture on low speed for 1 minute (You can also use a hand mixer).  Gradually increase speed and continue to whip until a stiff meringue has formed.  

Step 3:  Whip in the vanilla and a small amount of food coloring.  I used a toothpick to place two small dabs of electric pink gel food coloring (from Americolor).  For an extra thick meringue, beat in 1 Tablespoon meringue powder.

Step 4:   Transfer mixture to a pastry bag (or a ziploc freezer bag) fitted with a 1/2" open star tip.  Pipe inside the penciled guides on the parchment lined baking sheet to form a tall soft-serve shape.


Step 5:  Bake at 175° for 1 1/2 hours.  Turn oven off when done and leave door slightly ajar to allow time for the meringues to cool.  When cool, immediately place in an airtight container.  


Small-Batch Royal Icing Recipe

1 Tablespoon Meringue Powder
1 cup powdered sugar, sifted
2 Tablespoons warm water
Optional:  Gel food coloring

In a small mixing bowl, stir together the meringue powder, sifted powdered sugar and water.  With a hand mixer, beat until stiff and no longer glossy.  Tint with gel food coloring to match your meringue.  Transfer to a pastry bag fitted with a #3 tip.  Alternately, you can use a ziploc freezer bag with a small hole snipped in one end.


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