- 2 cups pecans (about 8 ounces), lightly toasted, cooled
- 3 tablespoons plus 1/2 cup (packed) golden brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 4 teaspoons instant coffee crystals
- 40 (about) pecan halves
- 1 1/4 cups (about) coffee ice cream
- Preheat oven to 225°F. Line 2 heavy large baking sheets with foil; butter and flour foil. Combine 1 cup pecans, 3 tablespoons sugar, cinnamon and salt in processor; grind finely. Add 1 1/2 ounces (about 1/4 cup) chocolate and 1 cup nuts and process just until pecans are coarsely chopped, using about 10 on/off turns.
- Using electric mixer, beat egg whites and 1/4 teaspoon cream of tartar in medium bowl until soft peaks form. Gradually add 1/2 cup brown sugar, beating until mixture is very stiff, about 4 minutes. Fold in nut mixture and instant coffee (crystals will not dissolve).
- Drop batter by scant tablespoonfuls onto prepared sheets, spacing evenly. Lightly press pecan half onto each cookie. Bake until meringues are dry, about 55 minutes. Cool completely on sheets.
- Place 1 tablespoon ice cream on bottom side of 1 meringue. Gently press bottom side of another meringue onto ice cream. Place on baking sheet; freeze. Repeat with remaining meringues and ice cream. Freeze until firm, about 1 hour.
- Melt 3 ounces chocolate in top on double boiler set over simmering water, stirring until smooth. Drizzle over sandwiches. Cover and freeze. (Can be made 2 days ahead. Keep frozen.)