Ingredients
1 1/2 cups sugar
5 tablespoons sifted powdered sugar
7 egg whites room temperature
2 pints coffee ice cream softened
1 cup chopped unsalted macadamia nuts
2 pints chocolate chip ice cream softened
2 cups whipping cream
Preparation
Preheat oven to 150 degrees. Grease baking sheets, dust lightly with flour. Trace 4 12 inch circles on sheets. Combine sugar and 4 tablespoons powdered sugar. Using electric mixer beat whites until soft peaks form. Gradually add sugar mixture and beat until still and shiny. Spoon into pastry bag fitted with plan tip. Starting in center of each circle, pipe 1 inch thick layer of meringue in spiral pattern. Transfer sheets to oven. Bake 2 hours. Turn off oven and let cooked meringues stand until light in color and dry to touch about 5 hours. Trim meringue rounds to fit 12 inch springform pan. Set 1 round in bottom of pan. Spread with coffee ice cream. Sprinkle with 1/4 cup nuts. Toop with second meringue. Spread with chocolate chip ice cream. Sprinkle with 1/4 cup nuts. Top with third meringue. Freeze until firm. Coarsely chop fourth meringue round. Beat cream to stiff peaks. Combine remaining 1/2 cup nuts with remaining 1 tablespoon powdered sugar, remove springform. Frost top and sides of cake with whipped cream. Press chopped meringue onto sides. Sprinkle nut mixture on top. Freeze until firm. Lety soften 30 minutes in refrigerator before serving.
