Rum Raisin Toasted Marshmallow Shake
From McGough's Recipes
Ingredients
Meringue:
- 2 pasteurized large egg whites
- 1/2 cup sugar
Milkshake:
- 2 cups rum raisin ice cream
- 1/4 cup whole milk
- 2 tablespoons spiced rum, optional
- 4 toasted marshmallows
- 3 chocolate chip cookies
Directions
- For the meringue: Put the egg whites in the base of a stand mixer or a large bowl (if using a hand mixer). Beat the whites on medium until frothy, about 1 minute. Turn the mixer to medium-high speed, then slowly add the sugar, beating until the sugar is fully incorporated and stiff peaks form, another 3 to 5 minutes. The mixture should be thick and glossy. Transfer to a pastry bag with a medium round tip (or use a ziptop bag and snip 1/2 inch from the corner with scissors to create a pastry bag) and set aside.
- For the milkshake: Put the ice cream, milk, rum, if using, marshmallows and cookies in a blender and mix on high speed until fully combined. Pour into glasses and top each milkshake with a swirl of meringue. Using a kitchen blowtorch, carefully torch the meringue to toast until golden brown. Serve immediately.
