Meringues with ice cream and irish coffe cream

Preheat the oven to 100 ° C. In a fat-free bowl, stiffen egg whites. Gradually add 175 g of sugar, cornstarch and vinegar. Two-thirds of chocolate grind above proteins. Stir in chocolate grind. Place baking sheet with baking paper. Produce the protein mixture in the piping bag and spray into 8 8 cm diameter circles on the baking tray. Protein foam for 1 hour in warm oven until meringues dry. Take Meringues out of the oven, carefully remove the baking paper and let it cool down. Store in an airtight container until use.

In bowl, whipped cream with residual sugar. Mix two-thirds of whipped cream into another bowl and stir in whiskey and espresso. Meringues distribute over eight boards. Spread over 4 meringues bread rolling ice cream and distribute whiskey cream. On other 4 meringues, create strawberry ice cream and distribute regular whipped cream. With fine rasp rest of chocolate over meringues with coffee cream rasps. Sprinkle smarties over strawberry meringues.