The meringues are really easy to make. Basically egg whites and the muscovado sugar are whipped to stiff peaks then the pecans are folded in. There are chopped and whole pecans in the mix; I think I would have preferred all the nuts to be chopped. Also, I would have preferred a heavier toast on the nuts. I doubled the toasting time but it still wasn't toasty enough for my tastes.
The fidgety part comes when getting the meringues onto the parchment-lined cookie sheets. It took a bit of time to get each blob to specified weight, then I had to go back and spread each out into a disk-like shape. Everything was sticky and I didn't bother to measure the size of the blobs. (Rose gives a measurement so that all the cookies come out pretty much the same--easier for sandwiching.)
The cookies bake for about ten minutes then are left to cool on their pan. They were really fragile as I was putting them away in an airtight container so I wondered how they would work for sandwiching. One cookie just fell the fudge apart.
Then comes the sandwiching part. We chose coffee ice cream which paired nicely with the cookies. Maybe the ice cream wasn't soft enough even though it was melting around the edges, but most of the cookies crumbled as I pushed the sandwiches together. The cookies held together enough for me to freeze them and wrap them individually, but I only did the first batch. The second batch we are snacking on as just a crumbly, yummy cookie. Mark doesn't like these cookies as much as he did the Dattelkonfekts but I like them as much but for different reasons. The muscovado sugar brings an almost boozy note to the meringues which I enjoy. Like I said before, I just wish the nuts were more toasty.
I skipped the optional ganache drizzle glaze because I am lazy, and if something's optional, I will most likely take the option to not do it. :)
As an ice cream sandwich, they are hard to eat. The cookies practically dissolve as the ice cream softens which is a bummer. I would prefer to have them on the side of the bowl of ice cream instead of being the bowl itself.
All said, I am looking forward to trying the other ice cream sandwich in the book and I would make these Praline Pecan Meringues again, but just for cookies.