Walnut Dacquoises with Honey-Walnut Ice Cream

1. Stage

Make the ice cream: Preheat oven to 350 degrees F. Toss walnuts with honey and salt on a parchment-lined baking sheet, and spread evenly. Bake, stirring every 3 minutes, until nuts are toasted and crisp, 10 to 12 minutes. Let cool.

2. Stage

Fold honeyed walnuts into ice cream or sorbet in a bowl. Freeze until just firm, at least 1 hour (or up to 3 days; soften slightly before serving.)

3. Stage

Make the meringues: Raise oven temperature to 375 degrees F. Pulse walnuts, sugar, cinnamon, and salt in a food processor until nuts are finely ground.

4. Stage

With a mixer fitted with the whisk attachment, beat egg whites with cream of tartar until stiff peaks form. Fold walnut mixture into whites in 2 additions.

5. Stage

Using a pastry bag fitted with a 1/2-inch plain pastry tip (such as Ateco #806), pipe walnut mixture into sixteen 2 1/2-inch rounds on parchment-lined baking sheets, spacing them 1 inch apart.

6. Stage

Bake, rotating sheets halfway through, until deep gold, 14 to 16 minutes. Let cool completely on sheets on a wire rack. (Meringues can be stored in an airtight container for up to 2 days.)

7. Stage

Make the apples: Bring honey to a boil in a medium sauté pan over medium-high heat. Cook until amber and fragrant, about 4 minutes. Add butter or margarine and salt, reduce heat to medium, and swirl pan until butter melts. Add apples, and cook, stirring occasionally, until tender, about 5 minutes. Let cool in pan for 10 minutes.

8. Stage

Assemble dacquoises: Place 1 meringue, flat side up, in each dish. Top with 1 scoop of ice cream and some of the apple slices. Drizzle with sauce from pan. Top with remaining meringue, shiny side up. Serve immediately. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.