Coffee Meringue With Warm Honey Fudge Recipe: A Step-by-Step How-to | Eater

"Used as a time-saving, semi-homemade shortcut, a boxed vanilla meringue cookie becomes the foundation for a spiced coffee meringata: the meringues are briefly toasted to deepen and caramelize their flavor and boost crispness, then most are crushed into almond-sized pieces (with some inevitable dust) and gently folded into coffee-and-spice–infused whipped cream. The mixture is packed into a loaf, frozen, coated with more crushed meringue, topped with a few intact cookies and a dusting of cocoa, and served tableside with a warm honey‑fudge sauce — an approach that showcases contrasting textures and temperatures while capitalizing on the meringue’s shelf-stability and versatility as a semi-homemade building block." - Zoë Kanan